Jamie's Salad with Maple Red Wine Vinaigrette

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  • Level: Easy
  • Total: 50 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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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


  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. In a large salad bowl, combine the squash, spring mix, radicchio, endive, grapes, pistachios and feta cheese. Top with the salad dressing and serve.