Salad

Peanut Collard Salad

Peanut Collard Salad combines roasted peanuts, tender collard greens, black-eyed peas, hard-boiled eggs, and crisp croutons with a smoky peanut vinaigrette for a hearty salad that works equally well as a side dish, light lunch, or satisfying main course.

Print Recipe Pin Recipe

Ingredients

1 cup raw peanuts
1 cup olive oil
2 tbsp teaspoons smoked paprika
Kosher salt, to taste
6 tbsp tablespoons apple cider vinegar
2 cloves garlic, smashed into paste
Freshly ground black pepper, to taste

8 oz collard greens, stemmed and thinly sliced
1 (15 oz) can black-eyed peas, drained and rinsed
1 cup plain croutons
4 hard-boiled eggs, chopped

Equipment

Large baking sheet
Mixing bowls
Large salad bowl
Whisk
Chef's knife
Vegetable peeler
Cutting board
Cooling rack

Instructions

Preheat the oven to 325°F. Toss the raw peanuts with a portion of the olive oil, smoked paprika, and kosher salt. Spread them evenly on a baking sheet and roast for about 15 minutes, stirring occasionally, until lightly golden. Transfer to a cooling rack and allow the peanuts to cool completely.
Once cooled, coarsely crush the roasted peanuts and divide them into two portions. Set one portion aside for finishing the salad. The remaining portion will be used to build the vinaigrette, adding both texture and flavor depth.
In a bowl, combine the crushed peanuts with olive oil, apple cider vinegar, garlic paste, and black pepper. Whisk until the vinaigrette is well combined and slightly textured. Taste and adjust seasoning with salt and pepper as needed. Set the vinaigrette aside to allow the flavors to come together.
In a large bowl, combine the sliced collard greens and black-eyed peas. Pour the vinaigrette over the mixture and toss thoroughly so everything is evenly coated. Let the salad sit for about 1 hour to allow the collards to soften slightly and absorb the dressing.
Add chopped hard-boiled eggs and croutons to the salad. Toss gently to combine, then top with the reserved crushed peanuts. Serve immediately for the best balance of texture and flavor.

Notes

Roast the peanuts until lightly golden for the best flavor and crunch.
Let the dressed salad rest for about an hour so the collard greens soften and absorb the vinaigrette.
Add the croutons just before serving to keep them crisp.
Store leftovers in the refrigerator for up to 2 days and add fresh croutons before serving again.
Sprinkle extra roasted peanuts over the finished salad for additional crunch and flavor.

A Hearty Salad with Southern-Inspired Peanut Flavor

Peanut Collard Salad brings together crisp collard greens, roasted peanuts, black-eyed peas, and hard-boiled eggs in a recipe that's hearty enough for lunch while remaining versatile enough to serve alongside grilled meats or as part of a larger meal. A smoky peanut vinaigrette ties every ingredient together, creating layers of flavor that continue to develop as the salad rests before serving.

Unlike traditional salads made with delicate greens, collards hold their texture beautifully while absorbing the dressing. The result is a satisfying salad that can be prepared ahead of time and enjoyed for lunches, family dinners, potlucks, or holiday gatherings.

Roasted Peanuts Bring Texture and Flavor

Roasting the peanuts with smoked paprika enhances their natural flavor while adding a crisp texture that pairs perfectly with tender collard greens. Some of the roasted peanuts become part of the vinaigrette, adding richness and body, while the remaining peanuts are sprinkled over the finished salad for extra crunch.

Combined with black-eyed peas and hard-boiled eggs, the peanuts help transform a simple salad into a filling meal that balances fresh vegetables with hearty ingredients.

A Great Make-Ahead Salad

This salad actually improves after resting, giving the vinaigrette time to soften the collards and blend the flavors together. Preparing it ahead of time makes it an excellent choice for meal prep, cookouts, picnics, and gatherings. Simply wait to add the croutons until just before serving so they retain their crisp texture.

Leftovers refrigerate well, making Peanut Collard Salad an easy option for lunches or quick meals the following day.

From Southeastern Peanut Farms to Your Table

Roasted peanuts are the ingredient that gives this salad its signature flavor while connecting the recipe to generations of peanut growers across North Carolina, Virginia, and South Carolina. These neighboring states continue producing high-quality peanuts used in everything from roasted snacks to peanut butter and recipes enjoyed across the country.

Learn more about peanut production by visiting Where Peanuts Grow, follow The Peanut's Journey, or explore the different varieties in Peanut Types. Looking for more meal ideas? Browse additional recipes in our Lunch, Main Dishes, Side Dishes, and Soups & Salads collections.