Monday, February 20, 2012

Black-Eyed Pea Salad

2 scallions minced
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 - 16 oz can of Black Eyed Peas ( rinsed and drained)
1 red bell pepper, cored, seeded, and diced
1 serrano pepper, cored, seeded, and diced
1 tablespoons dried oregano
2 tablespoons dried  parsley
 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.
Gently scrape the warm squash into a large mixing bowl. Add the peas, bell pepper, serrano pepper, oregano, 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. Serve room temp. serves 6

Spicy vinaigrette
 Makes about 1 cup

1/3 cup apple cider vinegar
2 tablespoon honey
2 tablespoons lemon juice
½  teaspoon crushed red pepper
Salt and pepper to taste
1/3 cup olive oil

- Stir vinegar, honey, lemon juice, pepper flakes, salt and pepper together in a med. bowl. Add  the oil slowly, whisking constantly until all is mixed. Use immediately

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