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

Easy Level
40 MIN 10 Prep + 30 Cook
Servings
$ /Serving
Print
Easy Level
40 MIN 10 Prep + 30 Cook
4-6 Servings
$ /Serving

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

Easy Level
40 MIN 10 Prep + 30 Cook
4-6 Servings
$ /Serving

Ingredients

  • 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

Preparation

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.

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