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Blackeyed Pea Salad

Black Eyed Pea Salad with Blood Orange Vinaigrette

Course Salad
Cuisine American
Keyword salad


For the dressing

  • The juice of 4 Blood Oranges
  • The zest of 1 blood orange
  • 4 oz sunflower oil or another neutral tasting oil
  • 2 tablespoons white balsamic vinegar or white wine vinegar
  • 1 clove black garlic
  • 1 tablespoon orange blossom honey
  • 2 teaspoons kosher salt less or more to taste

For the salad

  • 5 oz mixed baby greens kale, chard, spinach
  • 2 small heads green and red oak leaf lettuce
  • handful of pine nuts
  • handful of cooked black eyed peas prepared according to instructions on package
  • 1 bag mini sweet peppers
  • Parmesan cheese for topping optional


To make the dressing

  • Add the zest of 1 Blood Orange to a mixing bowl. Add the juice of 4 blood oranges. Then slowly whisk in the oil. Add salt to taste.
  • Add the vinegar, black garlic, and honey.
  • Using a whisk mix well to combine.

To make the salad

  • Wash and then dry all the salad greens, mix to combine.
  • Cut off the top of the sweet peppers and slice in half, removing the seeds. Add the pine nuts and cooked black eyed peas.
  • Top with the dressing and Parmesan cheese.