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VIDEO: Blackberry and Butternut Squash Harvest Salad

Lee Hersh
  • 50 minutes
  • Serves 6

INGREDIENTS

1/2

Butternut squash (24 ounces)

1/4 cup

Cranberries, dried

2 6 ounce packages

Driscoll's blackberries

10 oz

Kale

2 tbsp

Balsamic vinegar

1 tsp

Dijon mustard

2 1/2 tbsp

Maple syrup

1

Pepper

1/2 tsp

Salt

1

Salt

1/8 tsp

Sea salt

1/8

Sea salt

5 1/2 tbsp

Olive oil

1 cup

Pecans, raw

1/3 cup

Pumpkin seeds, raw

1/4 cup

Goat cheese