2694 Durham-Chapel Hill Blvd., Durham, NC - Phone: 919.489.3944
Open 7 days a week from 7:30 am to 8 pm

Black-Eyed Pea Salad with Roasted Butternut Squash and Goat Cheese

I came up with this salad when I was going through a butternut squash obsession. We wanted a black-eyed pea salad for the Market, and I wanted something with a bit of sweetness, so naturally I thought of butternut squash. We chop the squash into cubes to get crispy, caramelized edges after it’s roasted. I like it best while the squash is still warm. It’s delicious with diced ham added.

Serves 6 to 8

1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
3 tablespoons olive oil
Sea salt and freshly ground black pepper to taste
2 cups (about 12 ounces) fresh or frozen black-eyed peas
1 red bell pepper, cored, seeded, and diced
1 jalapeño pepper, cored, seeded, and diced
2 tablespoons chopped fresh marjoram leaves
2 tablespoons chopped fresh flat-leaf parsley leaves
Sweet and Spicy Vinaigrette (recipe follows)
2 ounces goat cheese, crumbled (about 1/2 cup)

1. Preheat the oven to 400ºF.

2. Scatter the cubes of butternut squash in one layer on a baking sheet with sides. Drizzle the squash with the olive oil, season with salt and pepper, and toss to coat. Roast for 30 to 35 minutes, until the squash is brown around the edges and tender when pierced with a fork, stirring the squash pieces periodically so they brown evenly. Allow it to cool slightly.

3. Meanwhile, place the fresh or frozen black-eyed peas in a medium saucepan with enough water to cover by 3 inches. Salt the water and bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, for about 20 minutes, until the peas are tender but still firm. Drain in a colander, rinse under cool water and drain thoroughly.

4. Gently scrape the warm squash into a large mixing bowl. Add the peas, bell pepper, jalapeño pepper, marjoram, parsley, salt, pepper, and 1/2 cup of the vinaigrette and toss gently. Season with additional salt, pepper, or vinaigrette to taste. Season with additional salt, pepper, or vinaigrette to taste. Transfer the salad to a serving platter and sprinkle with the crumbled goat cheese.

Related recipe(s):

Sweet and Spicy Vinaigrette

Share Button
Print This Post Print This Post


  1. Barbara Krebs says:

    I have made this recipe several times substituting cooled bow tie pasta for the black eyed peas. Added a bit more honey to the dressing along with sauteed pieces of honey baked ham. This dish is delicious and always a hit!

  2. i came by this recipe via the book, ‘fresh everyday’, which i carried at one of the borders bookshops i ran in michigan a few years ago. this recipe has been a regular feature, usually made during the autumn seasons after picking up a butternut squash from my favorite pumpkin patch/farmers’ market. i have since been married to the englishman o’ my dreams in that same pumpkin patch and have moved to dorset, uk. tonight, i made this very dish for my in laws who are visiting us while we await the appearance of our new baby which is due this friday.

    thank you so much for posting this recipe! most of my books are still packed up in the basement of my mother’s house in michigan.

    the flavours & colours of this dish are amazing and i absolutely love it. (and so does my family..)

    warmest regards,

  3. I make this recipe every fall and it’s even more delicious every year. It’s a MUST to make every year for my family. I make it as a side to simple roasted skin on/bone in chicken breasts. It’s a crowd pleaser!

Speak Your Mind


2694 Durham-Chapel Hill Blvd., Durham, NC - Phone: 919.489.3944
Open 7 days a week from 7:30 am to 8 pm