Blackberry & Acorn Squash Salad

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Enjoy the delicious combination of blackberries, acorn squash, goat cheese, and toasted pecans in our blackberry & acorn squash salad!

Blackberry & Acorn Squash Salad


  • Mixed greens
  • 1 medium acorn squash
  • 1 tablespoon unsalted butter
  • kosher salt
  • freshly ground black pepper
  • 1 tablespoon packed dark or light brown sugar
  • pecans, toasted
  • goat cheese
  • 2 cups California Giant blackberries
  • your favorite vinaigrette dressing


      • Preheat 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!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!