Butternut Squash Black Eyed Peas Salad

Roasted butternut squash black eyed peas salad is a hearty and protein rich salad perfect for a filling lunch or as a side dish with a main meal. It is a vegan and gluten free salad.

Prep Time10

Cook Time20

Total Time30

Course: Salad

Cuisine: universal

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 390kcal

Author: Geetha

Equipment

1 Baking Sheet
1 Parchment paper
1 Small Bowl
1 Mixing Bowl
2 spoons

Ingredients

1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

For Roasted Squash

1 Cup (or) 230 gms Butternut Squash peel, cut, remove seeds and dice into bite size pieces
Crushed Black Pepper as required
Salt as required
1 Teaspoon Extra Virgin Olive Oil

For Dressing

1 Tablespoon Extra Virgin Olive Oil
½ Teaspoon Red Chilli Flakes adjust to suit your spice preference
2 sprigs Fresh Mint Leaves remove leaves from stem, wash and chop leaves finely
Salt as required

To Assemble Salad

1 Cup (or) 100 gms Black Eyed Peas cooked
¾ Cup (or) 100 gms Cucumber wash and dice into bite size cubes
8 (or) 80 gms Cherry Tomatoes wash and cut each into half
½ Cup (or) 70 gms Yellow Bell Pepper (Capsicum) chop finely
½ Cup (or) 20 gms Baby Spinach
2 Tablespoons Pumpkin Seeds
2 Tablespoons Dried Cranberries

Get Recipe Ingredients

Instructions

Roast Butternut Squash

Preheat oven to 200C (400F).
Place squash cubes on a lined baking tray in a single layer.
1 Cup (or) 230 gms Butternut Squash
Add pepper, salt and drizzle extra virgin olive oil on squash cubes. Toss until cubes are well coated.
Crushed Black Pepper, Salt, 1 Teaspoon Extra Virgin Olive Oil
Put the tray in the oven and roast for 20 minutes until the squash is tender and slightly caramelised.
Flip the cubes halfway through roasting.
Once the squash is done, set it aside to cool slightly.

Dressing

While the squash cools, prepare the dressing.
In a bowl, combine salt, chilli flakes, mint leaves and extra virgin olive oil.
1 Tablespoon Extra Virgin Olive Oil, ½ Teaspoon Red Chilli Flakes, 2 sprigs Fresh Mint Leaves, Salt
Mix well with a spoon and set it aside to use later.

Assemble Salad

In a wide bowl, combine cucumber, cherry tomatoes, spinach, yellow bell pepper, black-eyed peas, pumpkin seeds, dried cranberries and cooled roast squash.
1 Cup (or) 100 gms Black Eyed Peas, ¾ Cup (or) 100 gms Cucumber, 8 (or) 80 gms Cherry Tomatoes, ½ Cup (or) 70 gms Yellow Bell Pepper (Capsicum), ½ Cup (or) 20 gms Baby Spinach, 2 Tablespoons Pumpkin Seeds, 2 Tablespoons Dried Cranberries
Now add dressing and toss until everything is well combined.
Enjoy simple yet highly nutritious black eyed peas butternut squash salad as a light lunch or as a side dish with your main meal.

Notes

Dressing: Add the dressing just before serving to avoid the salad becoming soggy.

Black-eyed Peas: For canned black-eyed peas, make sure to drain the liquid and rinse the peas thoroughly with water to reduce excess sodium.

Cool Squash: Allow the roasted squash to cool for a few minutes before assembling the salad.

Nutrition