Black-Eyed Peas Salad with Roasted Butternut Squash and Goat Cheese
This Black-Eyed Peas Salad with Roasted Butternut Squash and Goat Cheese is the perfect fall salad!
Servings 6
Calories 337kcal
Ingredients
Salad
- 1 butternut squash peeled, seeded and cut into 1-inch cubes
- 3 tablespoons olive oil
- Sea salt and fresh ground black pepper
- 2 cups black-eyed peas fresh or frozen
- 1 red bell pepper cored, seeded and diced
- 1 jalapeno pepper cored, seeded and diced
- 2 tablespoons marjoram fresh, chopped
- 2 tablespoons flat leaf parsley fresh, chopped
- 2 ounces goat cheese crumbled
Sweet and Spicy Vinaigrette
- ⅓ cup apple cider vinegar
- 2 tablespoons honey
- grated zest and juice from one lemon
- 1 teaspoon crushed red pepper flakes
- sea salt and fresh ground black pepper to taste
- ¼ cup extra virgin olive oil
- ¼ cup canola or safflower oil
Instructions
- Preheat the oven to 400.
- Place the squash on a rimmed baking sheet. Toss with the olive oil, season with salt and pepper and spread out in a single layer. Roast for 30-35 minutes, until the edges are brown and it is tender when pierced with a fork.
- Place the black-eyes peas in a pan and cover with water by 3 inches. Salt and bring to a boil over high heat. Reduce the heat to simmer and cook for 20 more minutes, stirring occasionally. The peas should be tender, but still firm. Drain and rinse under cold water.
- Place the ingredients for the sweet and spicy vinaigrette in a mason jar and cover with a lid. Shake to emulsify.
- Place the squash, peas, bell pepper, jalapeno pepper, marjoram, parsley, salt and pepper, and ½ cup of the vinaigrette and toss gently. Transfer to a serving platter and top with the crumbled goat cheese.
Notes
Can use any winter squash - acorn squash or delicata or other edible pumpkin.
In place of marjoram - can substitute oregano or thyme.
Nutrition
Calories: 337kcal | Carbohydrates: 22g | Protein: 3g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 42mg | Potassium: 501mg | Fiber: 3g | Sugar: 9g | Vitamin A: 14085IU | Vitamin C: 54.7mg | Calcium: 87mg | Iron: 1.8mg