Kale Salad with Roasted Black-Eyed Peas and Pickled Onions
MAKES ABOUT 6 SERVINGS
Crunchy, tangy, and delicious, this salad puts fresh winter greens to good use.
1 (15-ounce) can black-eyed peas, drained, rinsed, and patted dry1 tablespoon canola oil2 teaspoons firmly packed light brown sugar¾ teaspoon smoked paprika¼ teaspoon kosher salt¼ teaspoon ground black pepper½ cup drained pickled onions (see Kitchen Tip)8 cups lightly packed coarsely chopped kale½ cup toasted pecans, chopped
1. Preheat oven to 425°. Line a small rimmed baking sheet with parchment paper.
2. In a small bowl, stir together peas, oil, brown sugar, paprika, salt, and pepper. Spread in an even layer on prepared pan.
3. Bake until crisp, about 25 minutes, stirring occasionally. Let cool completely on a wire rack.
4. In a large bowl,…
