Black-Eyed Peas and Curried Butternut Squash Salad
Roasted curried butternut squash pairs beautifully with black-eyed peas and fresh veggies in this hearty no-lettuce salad. Serve warm or chilled for a flavorful, protein-packed meal.
Servings 4
Ingredients
- 1 butternut squash medium sized
- 1 teaspoon curry powder
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1.5 cups black eyed peas cooked
- ¼ cup onion sliced
- ½ cup cucumber chopped
- ¼ cup cilantro chopped
- 1 teaspoon lemon juice
- 1 jalapeno optional, for spiciness
Instructions
Roast the Butternut Squash
- Prep the oven – Preheat to 400°F (200°C). Line a baking tray with parchment.
- Season – Toss cubed squash with oil, curry powder, and salt.1 butternut squash, 1 teaspoon curry powder, 1 tablespoon olive oil, 1 teaspoon salt
- Roast – Spread in a single layer and roast for 25–35 minutes, flipping halfway.
- Cool – Let the squash cool to room temperature before using.
Assemble the Salad
- To the baking tray, add cooked black-eyed peas, onion, cucumber, cilantro, and jalapeño to the baked butternut squash.1.5 cups black eyed peas , ¼ cup onion, ½ cup cucumber , ¼ cup cilantro , 1 jalapeno
- Drizzle lemon juice.1 teaspoon lemon juice
- Toss gently to combine. Adjust salt and lemon to taste. Serve fresh.
Notes
Tested Tips from My Kitchen
- Let the squash cool completely before tossing it, which helps keep the salad crisp.
- You can prep the squash and beans the day before. Store separately and assemble when ready to eat. I cooked soaked black-eyed peas using an Instant Pot and used them in this salad.
- Adjust the spice: add more curry powder or skip jalapeños for a milder version. Instead of curry powder, you can use Indian spices, as in my Indian roasted butternut squash recipe.
Nutrition
Calories: 199kcal | Carbohydrates: 37g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 593mg | Potassium: 900mg | Fiber: 9g | Sugar: 7g | Vitamin A: 20063IU | Vitamin C: 46mg | Calcium: 114mg | Iron: 3mg
