When it comes to my favorite fall flavors, you might have noticed I'm a huge fan of pumpkin-spice. Especially paired with berries. From Pumpkin-Spice Strawberry Frappuccinos to Blackberry Pumpkin-Spice Cake, I love it all. I even put pumpkin in my oatmeal (don't knock it 'til you try it!).
However, what you might not know is that squash is a very close second favorite of mine when fall comes around. And this Blackberry & Acorn Squash Salad... I start drooling just thinking about it. Fresh mixed greens topped with roasted acorn squash, creamy goat cheese, toasted pecans, and sweet, juicy blackberries, this salad is the perfect combination of flavors. Not to mention, it's a much needed healthy meal after I've eaten too many pumpkin-spice treats throughout the day!
I'd love to hear your favorite squash-berry combos in the comment section below!
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
Instructions:
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 into thin slices, add to your salad and enjoy!