Jamie's Salad With Maple Red Wine Vinaigrette Recipe by Jamie Deen

Level: Easy

Time: 40 MINUTES

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  • 1 small (1 1/2 lb) butternut squash, peeled and diced
  • 3 tablespoons olive oil, plus more for drizzling
  • salt
  • black pepper, freshly ground
  • 2 tablespoons red wine vinegar
  • 1 tablespoon 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 salted and roasted pistachios, chopped
  • 1/2 cup feta cheese, crumbled


Preheat the oven to 400°.


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.

Jamie's Salad with Maple Red Wine Vinaigrette


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