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Blackberry & Acorn Squash Salad

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Ingredients:

  • Mixed greens

  • 1 medium acorn squash

  • 1 Tbsp unsalted butter

  • Kosher salt

  • Freshly ground black pepper

  • 1 Tbsp packed dark or light brown sugar

  • Pecans, toasted

  • Goat cheese

  • 2 cups California Giant blackberries

  • Your favorite vinaigrette dressing

Directions:

  • Preheat your oven to 400 degrees.
  • Cut the squash in half length wise and scrape out the seeds. Cut a small slice off the rounded side of each half to stabilize the halves.
  • Divide the butter between the halves and season generously with salt and pepper. Sprinkle both halves with the brown sugar until it has all been used.
  • Place the halves cut-side up on a baking sheet and roast for 45 minutes, or until fork-tender.
  • Assemble the rest of the ingredients in a bowl and dress the salad with your favorite vinaigrette dressing. Once the acorn squash is done, cut it into thin slices, add to your salad and enjoy!
prep time
PREP TIME
total time
TOTAL TIME
serves
SERVES
calories
CALORIESper serving
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50 minutes
1 hour
2
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