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+ servings
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Mediterranean Diet, Mediterranean, Side Dish, Legumes, Heart Health, Gluten-Free, Salads, Quick & Easy, Vegetarian, Fall
We love this fall take on a classic black eyed pea salad. Butternut squash adds fall flavor along with immune-boosting vitamins C and A.
Course Salads, Side Dish
Servings 6 -8
Cuisine Mediterranean, Mediterranean Diet
Diet Gluten Free, Vegetarian

Ingredients
 

  • 3 c cubed butternut squash
  • 1-2 Tbsp olive oil
  • Kosher salt and pepper to taste
  • 2 c canned black eyed peas drained and rinsed
  • 1 red bell pepper seeded and diced
  • 1 jalapeño pepper seeded and diced
  • 1/2 Tbsp dried oregano
  • 1/2 Tbsp chopped fresh parsley
  • 1/2 c goat cheese crumbled

Sweet and Spicy Vinaigrette 

  • 3 Tbsp apple cider vinegar
  • 1 Tbsp honey
  • Zest and juice of 1/2 lemon
  • 1/2 tsp crushed red pepper flakes
  • Kosher salt and black pepper to taste
  • 2 Tbsp extra-virgin olive oil

Instructions
 

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Spread the butternut squash in a single layer on the baking sheet. Drizzle the squash with the olive oil, season with salt and pepper, and toss to coat. Roast for 30-35 minutes, stirring periodically, until the squash is brown around the edges and tender when pierced with a fork.
  • In a small bowl, whisk together vinaigrette ingredients, set aside.
  • Gently add the butternut squash into a large mixing bowl and add the peas, bell pepper, jalapeño pepper, oregano, parsley, salt, and pepper, and 1/2 c of the vinaigrette to taste. 
  • Serve over greens or as a side dish, sprinkle with the goat cheese.
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