An all-time favorite at Blackberry Farm, this salad is a staple on the menu throughout the fall. The gingerbread is sweetened with sorghum syrup, made from a grain native to Tennessee. If unavailable, molasses makes a fine substitute. You will not use all of the gingerbread for this recipe. Leftovers are delicious as a snack or dessert, topped with a scoop of vanilla ice cream or a dollop of creme fraiche.