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Roasted Sweet Potato and Black-Eyed Pea Salad

Caramelized smoky sweet potato and creamy black-eyed peas over crisp mixed greens, with crunchy pepitas and a bright lemon-olive oil dressing.

Roasted Sweet Potato and Black-Eyed Pea Salad

Ingredients

  • 2½ medium300 gSweet potatoescut into 3/4-inch cubes
  • 1½ cups255 gBlack-eyed peas, canned, drained and rinsed
  • 2 cups loosely packed60 gBaby spinach
  • 2¼ cups chopped100 gRomaine lettucechopped
  • 2 cups chopped40 gKalestemmed and finely chopped
  • 1 medium119 gRed bell pepperdiced
  • 2 stalks80 gCelerythinly sliced
  • 2 medium30 gGreen onionsthinly sliced
  • ¼ cup chopped15 gFresh parsleychopped
  • ¼ cup30 gPumpkin seeds (pepitas)
  • ⅓ cup crumbled50 gFeta cheesecrumbled
  • 3 tbsp40 gOlive oil
  • 1 lemon, juiced45 gLemon juice
  • 1½ tsp3 gLemon zest
  • 1 tsp7 gHoney
  • 1 tsp5 gYellow mustard
  • 1 clove3 gGarlicminced
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. On the sheet pan, toss the sweet potato with one quarter of the olive oil, the paprika, half of the salt and half of the black pepper; spread in one layer.
  3. Roast the sweet potato for 25 minutes, flipping halfway, until browned and tender. Scatter the pumpkin seeds on the pan for the last 4 minutes to toast, then let everything cool for 5 minutes.
  4. While the sweet potato roasts, make the dressing: whisk the lemon juice, lemon zest, honey, mustard, garlic, the remaining three quarters of the olive oil, the remaining half of the salt and the remaining half of the black pepper in a small bowl.
  5. In a large bowl, massage the kale with 1 tablespoon of the dressing for 1 minute to soften it.
  6. Add the romaine, spinach, black-eyed peas, bell pepper, celery, green onion and parsley to the kale, pour over the rest of the dressing and toss.
  7. Divide the salad among 4 plates, top with the roasted sweet potato, toasted pumpkin seeds and feta, and serve.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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