Preheat oven to 375 degrees Fahrenheit.

Put the black-eyes peas in a small pot and generously cover with water. Boil on high for 30–40 minutes or until soft but not mushy. Rinse and drain.

Prepare a baking sheet with Gefen Parchment Paper and add leek, gourd and carrot. Drizzle with four tablespoons olive oil and a half teaspoon salt. Mix well and put in the oven for 35 minutes or until golden.

In a jar add remaining olive oil, balsamic vinegar, honey and salt and mix well. In a large bowl add the lettuce, beet, pomegranate, dates and apple slices. Add leek, gourd, carrots, and black-eyed peas. Mix with dressing right before serving. Serve warm or room temperature.