Smoky Crispy Black-Eyed Peas:

• 1 (14.5 oz) can Glory Foods Reduced-Sodium Black-Eyed Peas, drained, rinsed and patted dry
• 1 Tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp black pepper
• ⅛ tsp cayenne pepper (optional)

Quick Pickled Red Onions:

• ½ small red onion, thinly sliced
• ½ cup apple cider vinegar
• ½ cup water
• 1 Tbsp honey or sugar
• ½ tsp no-salt seasoning or salt substitute
• ¼ tsp black peppercorns (optional)
• 1 small garlic clove, smashed (optional)

Candied Walnuts:

• 1/2 cup walnut halves
• 2 Tbsp brown sugar
• 1 Tbsp butter
• ½ tsp smoked paprika
• Pinch of black pepper

Salad:

• 2 cups spring mix or romaine lettuce, chopped
• 1 large sweet potato, cubed and roasted
• ½ cup sliced cucumber
• ½ cup grape tomatoes, halved
• ¼ cup shredded carrots
• ½ cup sharp cheddar cheese
• ¼ cup pickled red onions (from above)
• ½ cup candied walnuts (from above)
• ½ cup Smoky Crispy Black-Eyed Peas, for topping

Dressing:

• 3 Tbsp olive oil
• 1 Tbsp apple cider vinegar
• 1 tsp honey
• 1 tsp Dijon mustard
• ½ tsp smoked paprika
• ¼ tsp black pepper
• Squeeze of fresh lemon juice

Smoky Crispy Black-Eyed Peas:

• Preheat oven to 400°F.
• Pat peas completely dry with paper towels. Toss in olive oil, paprika, garlic powder, onions powder, black pepper and cayenne.
• Spread them onto a baking sheet.
• Roast 30–35 minutes, shaking halfway through, until crisp and golden.

Quick Pickled Red Onions:

• In a small pot, bring vinegar, water, and honey to a light simmer.
• Add salt substitute and stir to dissolve.
• Place sliced onions in a heatproof jar and pour the liquid over top.
• Let sit for 30 minutes, then refrigerate for at least 1 hour before using.

Candied Walnuts:

• Heat a small skillet over medium heat.
• Add butter and brown sugar; stir until melted and bubbling.
• Add walnuts and toss to coat evenly.
• Cook for about 2 minutes, stirring constantly until glossy and caramelized.
• Transfer to an oven pan or a parchment paper lined dish and let cool completely. Break apart once hardened.

Dressing:

• To a bowl you will the olive oil, apple cider vinegar, honey, Dijon mustard, smoked paprika, black pepper and a squeeze of fresh lemon. Whisk all ingredients together until creamy and emulsified.
• Taste and adjust. Add a touch more honey for sweetness or lemon for tang.

• Add lettuce, sweet potatoes, cucumber, tomatoes, carrots and cheese to a bowl.
• Top with pickled onions, cheddar cheese, candied walnuts and the crispy black-eyed peas.
• Toss with the dressing until lightly coated.
• You can add additional Smoky Crispy Black-Eyed Peas on top right before serving for crunch.