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.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!