From Paula's Best Dishes; Episode: Sunday Dinner
4 stars based on 3 Reviews
Servings: 4 to 6 servings
Prep Time: 20 min
Cook Time: 30 min
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
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.
Recipe Courtesy of Paula Deen