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!
Blackberry & Acorn Squash Salad

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!