While this is a perfect fall time salad that will take you all the way to spring, it can also be served as part of the Rosh Hashanah seder, as both black eyed pea and butternut squash are part of the traditional symbolic foods.
Black eye pea and butternut squash salad
Course: Salads, SidesCuisine: IsraeliDifficulty: EasyServings
6
servingsPrep time
30
minutesCooking time
45
minutesINGREDIENTS
1½ cups dried black-eyed pea, soaked in water overnight
or two 15oz. canned black-eyed peas
½ butternut squash, peeled and diced to ½“ (about 3 cups)
¼ cup olive oil
2 tablespoons Asian sesame oil
2 red onions, halved and thinly sliced
5 garlic cloves, sliced
1 Serrano or Thai chili pepper, thinly sliced
3 tablespoons white miso
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons lime juice
1 cup chopped cilantro
½ cup chopped mint
Kosher salt
DIRECTIONS
- Drain soaked black-eyed pea, put in a pot and cover in fresh water, 2 inches above the peas. Bring to boil over high heat, then reduce heat to low, cover pot and cook until tender, about 45 minutes. Drain and set aside. Alternatively, if using canned black eyed peas, put them in a colander, wash with running water and set aside.
- In the meantime, bring a medium pot with salted water to boil over high heat, add butternut squash, bring back to boil, reduce heat to simmer and cook for 3-4 minute until fork-tender. Do not overcook! Drain and put in a large bowl. Add black-eyed peas to the bowl.
- Put olive and sesame oils in a large non-stick pan over medium-high heat until almost smoking, then add red onion, garlic and Serrano, sauté for 5 minutes, stirring occasionally.
- In the meantime mix miso, soy sauce, rice vinegar and lime juice in a small cup using a fork and pour over the red onion in the pan. Stir for a few seconds and remove from heat. Pour red onion mixture over Butternut squash in the bowl and mix.
- Let salad cool for about 10 minutes, then add cilantro and mint, mix gently, add salt to taste and serve. Serve warm or at room temperature.
