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.
Recipe courtesy of Paula Deen