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

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe, ready in about 45 minutes, pairs butternut squash, black-eyed peas (cooked), olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

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Ingredients

1 medium (about 2 lbs), peeled and cubed into 1-inch pieces butternut squash
1 1/2 cups black-eyed peas (cooked)
3 tbsp olive oil
1 tsp ground cumin
1/2 tsp ground cinnamon
2 tbsp maple syrup
1 tbsp apple cider vinegar
1 tsp, divided salt
1/2 tsp black pepper
3 cups baby spinach
1/4 cup toasted pumpkin seeds

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Instructions

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.
Step 2: Roast squash for 25-30 minutes, stirring halfway through, until tender and edges caramelize.
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.
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.
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.