Oven-Roasted Butternut Squash and Black-Eyed Pea Salad with Spiced Maple Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty roasted butternut squash salad tossed with black-eyed peas and drizzled with a warm, spiced maple dressing that brings soulful comfort to your table. This american southern-inspired vegan (vegan) ready in about 45 minutes blends black-eyed peas (cooked), olive oil, ground cumin into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 American Southern cuisine 280 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 medium peeled and cubed butternut squash with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin, and 1/2 tsp ground cinnamon. Spread in a single layer on a baking sheet.
  2. Step 2: Roast squash for 25-30 minutes, stirring halfway through, until tender and edges caramelize.
  3. Step 3: Meanwhile, whisk together 2 tbsp maple syrup, 1 tbsp apple cider vinegar, and the remaining 1 tbsp olive oil with a pinch of salt in a small bowl to make the dressing.
  4. Step 4: In a large bowl, combine 3 cups baby spinach, 1 1/2 cups cooked black-eyed peas, and the warm roasted butternut squash.
  5. Step 5: Drizzle the spiced maple dressing over the salad and toss gently to coat. Sprinkle 1/4 cup toasted pumpkin seeds on top before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Oven-Roasted Butternut Squash and Black-Eyed Pea Salad with Spiced Maple Dressing take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Oven-Roasted Butternut Squash and Black-Eyed Pea Salad with Spiced Maple Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Oven-Roasted Butternut Squash and Black-Eyed Pea Salad with Spiced Maple Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oven-Roasted Butternut Squash and Black-Eyed Pea Salad with Spiced Maple Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Oven-Roasted Butternut Squash and Black-Eyed Pea Salad with Spiced Maple Dressing vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes