Black-Eyed Pea Salad with Roasted Butternut Squash and Goat Cheese
Brittany
ingredients
- 1 medium butternut squash, peeled, seeded and cut into 1-inch cubes
- 3 tablespoons olive oil
- Sea salt and freshly ground pepper
- 1 can black-eyed peas
- 1 red bell pepper, cored, seeded, and diced
- 1 jalapeno pepper, cored, seeded, and diced
- 2 tablespoons chopped fresh marjoram
- 2 tablespoons chopped fresh flat-leaf parsley
- Sweet and Spicy Vinaigrette (see below)
- 2 ounces goat cheese, crumbled (about 1/2 cup)
- 1/3 cup apple cider vinegar
- 2 tablespoons honey
- Grated zest and juice of 1 lemon
- 1 teaspoon crushed red pepper flakes
- Salt and pepper to taste
- 1/4 cup olive oil
- 1/4 cup canola or safflower oil
directions
- 1
Preheat the oven to 400.
- 2
Scatter the cubes of butternut squash in one layer on a rimmed baking sheet. Drizzle the squash with olive oil, season with salt and pepper, and toss to coat. Roast for 30-35 minutes, until squash is brown around the edges.
Source: Brittany
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