With tender lettuce, topped with sweet berries, pecans and butternut, this Fall Colors Berry Salad will rock your dinners. Eat a rainbow!
The fall leaves are turning late this year. So while we wait, how about some great color in this Fall Colors Berry Salad? And if it’s not fall when you read this, never mind, this salad is delicious any time!
This recipe was sponsored (and inspired) by Litehouse foods and their tasty raspberry dressing. I love raspberries, but usually find raspberry salad dressings artificial tasting and overly sweet. Not this one with lime as a perfect counterbalance and the flavor fresh and natural. Their other vinaigrettes would also work well in this salad!
Because, frankly, truthfully (shhh), I am tired of making my own salad dressing. Is dressing-burnout a thing?
Problem is, I (usually) DETEST (hate, abhor) the typical bottled dressing. And the last bottled dressing I liked… I learned was only sold in Canada. (I threatened to drive there once during a particularly bad dressing crisis).
My Litehouse dressings arrived on ice packs (truly fresh!) and had a big USDA organic label on the bottles. I really do try to avoid topping my nice organic greens with a slurry of conventional dressing. Then they are also lower calorie (approx. 20-55 calories/Tablespoon). Yes!
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!
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.
- Sausage Stuffed Mini Peppers
- Pumpkin Ice Cream, Jeni Style