Jamie's Salad with Maple Red Wine Vinaigrette (Paula Deen) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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:
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.
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