Jamie's Salad with Maple Red Wine Vinaigrette

By Dixie8686

Ingredients

• 1 small butternut squash (1 1/2 pounds), peeled and diced
• 3 tablespoons olive oil, plus more for drizzling
• Salt and freshly ground black pepper
• 2 tablespoons red wine vinegar
• 1 tablespoon real maple syrup
• 1 teaspoon Dijon mustard
• 1 shallot, minced
• 2 cups spring mix
• 1/2 head radicchio, leaves torn into bite-size pieces
• 1 Belgian endive, sliced
• 1 cup seedless red grapes, sliced in half
• 1/2 cup chopped salted and roasted pistachios
• 1/2 cup crumbled feta cheese

Details

Servings 4
Preparation time 20mins
Cooking time 50mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 400 degrees F.

Place the squash on a baking sheet and drizzle with olive oil. Toss and sprinkle with salt and pepper. Roast for 30 minutes, flipping once halfway through.

Using a glass jar with a tight lid, combine the olive oil, vinegar, maple syrup, Dijon, shallots and a pinch of salt. Shake well to combine.

In a large salad bowl, combine the squash, spring mix, radicchio, endive, grapes, pistachios and feta cheese. Top with the salad dressing and serve.