Jamie's Salad with Maple Red Wine Vinaigrette | Paula Deen

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