Jamie's Salad with Maple Red Wine Vinaigrette
This beautiful fall salad with butternut squash, feta cheese and pistachios is a flavorful and fresh.
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Cooking tools:
- Oven
- Baking sheet
- Mason jar
- Serving bowl
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Pepper mill
Ingredients
- 1 small (1.5-lb) butternut squash, peeled and diced
- 3 tablespoons Olive oil, plus more for drizzling
- salt
- Freshly ground black pepper
- 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
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