Blackberry and Butternut Squash Harvest Salad Recipe | Yummly

Blackberry and Butternut Squash Harvest Salad

sue s.: "This was delicious. I used raspberries instead of…" Read More
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  • 10 ounces kale (deboned and chopped)
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 butternut squash (24 ounces, cubed)
  • 1 1/2 tablespoons olive oil
  • salt (to taste)
  • pepper (to taste)
  • 1 cup pecans
  • 1/3 cup pumpkin seeds
  • 1 1/2 tablespoons maple syrup
  • 1/8 teaspoon sea salt
  • 1 teaspoon Dijon mustard
  • 1 tablespoon maple syrup
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1/8 sea salt
  • 12 ounces blackberries (Driscoll’s)
  • 1/4 cup goat cheese
  • 1/4 cup dried cranberries
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    NutritionView More

    Sodium18% DV430mg
    Fat62% DV40g
    Protein20% DV10g
    Carbs9% DV28g
    Fiber32% DV8g
    Calories480Calories from Fat360
    Total Fat40g62%
    Saturated Fat7g35%
    Trans Fat
    Calories from Fat360
    Total Carbohydrate28g9%
    Dietary Fiber8g32%
    Vitamin A230%
    Vitamin C130%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    sue s. 8 months ago
    This was delicious. I used raspberries instead of blackberries. Made the squash a few days before to save time on a busy weeknight. Will definitely make it again
    Naidu a year ago
    This turned out beautifully- my guests loved it. I will definitely make this again.
    Esmeralda Medin 2 years ago
    delicious, i used arugula instead
    April Franco 2 years ago
    I love this beautiful and its a hit whenever I make it.
    deb kelly 2 years ago
    Excellent , will be my go to salad every fall
    Patricia Callahan 2 years ago
    Delicious! Sweet, tangy and satisfying- a hit with my guests so I’m making it again for our monthly potluck.
    Margherita Grimes 3 years ago
    Excellent! This a keeper!
    Gabriele Kim 3 years ago
    So good and interesting!
    HungriLea 3 years ago
    I had to juggle ingredients due to what was available so I didn’t make the exact recipe, but the dressing is what ties it together and its really yummy. I now try to keep some dressing in the fridge all the times.
    Charlotte 3 years ago
    This was actually really fun to make, and really pretty when it came together, I made some amendments by using walnuts and the seeds from the squash instead of pumpkin seeds and roasted them in the oven before adding them. Surprisingly filling too!
    G 3 years ago
    I have made this salad twice now. Once for friends and family at Christmas and once again for dinner for my husband and I (he HATES kale by the way). All the women asked for the recipe at our lunch, so I emailed it, and as you can see from above, my husband even asked for it again. I was able to get enough ingredients in one sitting to make two salads, except for the blackberries of course, due to packaging at the groceries in our area. This is on my must make list. Thanks for the good eats!
    Jovonna J. 3 years ago
    Divine! I seasoned the roasted squash with chili powder and garlic powder, in addition to the salt/pepper. I also added baked salmon on the side - excellent pairing.
    The blackberry and butternut salad was a hit!people who don't like kale, loved this. Yum!!
    Hi 3 years ago
    This was amazing!!! Will definitely make this again - as written
    Cheryl Bentley 3 years ago
    Beautiful and delicious
    Hearl 3 years ago
    I also added red onion and an egg so this could be an entree salad! It was amazing!
    Michael W. 3 years ago
    This is an amazing salad! The problem is that it has a lot of ingredients and can take a lot of prep time. I made this prepping and cooking the butternut squash the day before then roasting the nuts while I mixed the ingredients and the dressing. For those who cool after work, this was a great way to make a 15 minute meal. My wife hates kale but really enjoyed this salad.
    Ellen Lasser 3 years ago
    Beautiful and delicious. Next time I would add more maple syrup on the pecans.
    Erin Keezer 3 years ago
    Absolutely incredible. I roasted butternut squash, broccoli, onion, and tomato and added all of it. It was jam packed with flavor and healthy nutrients!
    Becky E. 3 years ago
    This was as delicious as described. The flavors are well balanced and it really does make a beautiful presentation. I couldn’t find raw pumpkin seeds so I bought toasted ones and added to salad when mixing (I roasted pecans by themselves).
    Jeannine Miralles 3 years ago
    Great!!!! Easy dinner and enough for lunch tomorrow.