The fall leaves are turning late this year. No problem—they will change when they are ready, in a bright profusion. And while we wait, how about some great color in this Fall Colors Raspberry Salad?
This recipe was inspired by a delicious organic raspberry lime salad dressing I just got from Litehouse foods. I love raspberries, but usually find raspberry salad dressings artificial tasting and overly sweet. Not this one! The lime is a perfect counterbalance to the sweetness and the flavor is fresh and natural.
Have you heard that September is Organic Harvest Month? To celebrate, Litehouse Foods, sent me a package of six organic dressings and is offering to send another to one lucky reader (see below)! The timing couldn’t be better with the recent deluge of lettuce from my CSAs. And, frankly (shhh), I am tired of making my own salad dressing.
Is dressing-burnout a thing?
Problem is, I (usually) DETEST (hate, abhor—I know, how do you really feel…) the typical bottled dressing. And the last dressing I liked… I learned was only sold in Canada. (I threatened to drive there once during a particularly bad dressing crisis).
But with perfect timing, my Litehouse dressings arrived. My first clue that these would be different was that they came on ice packs. These dressings are fresh, baby. The second was the big USDA organic label on the bottles. I really do try to avoid topping my nice organic greens with a slurry of conventional dressing.
If that isn’t enough, these are also lower calorie (approx. 20-55 calories/Tablespoon). I don’t know how they got that much actual flavor in a lower calorie dressing but they did. I also think these dressings would also make delicious marinades. Perhaps I can get that in before the grilling season is behind us!
We have tried three of the dressings so far and each has been a hit. The Balsamic Rosemary is like a classic balsamic with distinct rosemary (does anyone NOT love rosemary?) overtones. The Ginger with Honey is a lovely Asian style dressing with a perfect balance of flavors. And the Raspberry Lime—well, it’s not every dressing that inspires me to create a salad…
The salad is complex enough not to need any garnish. But if you look closely, I did sprinkle my salad with some pretty calendula petals from a recent farm open house. Just another benny of hanging out with organic farmers (Thanks Nichole)!
And now the giveaway for six bottles of organic dressing! Sponsored by Litehouse Foods, it is open to US residents and closes October 9, at midnight CST. To enter, leave a comment below telling me what you like best about fall. For a second entry, like Art of Natural Living on Facebook and leave a second comment below letting me know you are a follower. The winner will be picked randomly, contacted by email and have 24 hours to get back to me with mailing information or a new winner will be chosen.
Happy Organic Harvest Month!
- 12 ounce package of butternut cubes (or equivalent in homemade)
- 1 Tablespoon olive oil
- salt, pepper to taste
- 1/4 cup pecans
- 2 heads butter lettuce, cleaned and torn in bite sized pieces
- 1/4 - 1/2 cup Litehouse Raspberry Lime Dressing
- 6 ounces raspberries
- 6 ounces blueberries or blackberries
- 1/4 cup blue cheese crumbles
- Toss butternut cubes with olive oil and salt & pepper, if desired. Roast at 350 F, stirring every 10 minutes, until soft and golden brown, about 30 minutes. (see note)
- While butternut is cooking toast pecans in the oven or in a frying pan until just fragrant (or they can also be used untoasted).
- When squash is done, assemble salad. Toss lettuce with dressing, then top with berries, nuts, blue cheese and roasted squash.
- Serve immediately
- As a time saver, squash can be pre-cooked and added to salad at room temperature.