Jamie's Salad with Maple Red Wine Vinaigrette

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
4 to 6 servings
Level:
Easy

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
Directions

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.


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