Jamie's Salad with Maple Red Wine Vinaigrette

• 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

1. Preheat the oven to 400 degrees F.
2. Place the squash on a baking sheet and drizzle with olive oil.
3. Toss and sprinkle with salt and pepper.
4. Roast for 30 minutes, flipping once halfway through.
5. Using a glass jar with a tight lid, combine the olive oil, vinegar, maple syrup, Dijon, shallots and a pinch of salt.
6. Shake well to combine.
7. In a large salad bowl, combine the squash, spring mix, radicchio, endive, grapes, pistachios and feta cheese.
8. Top with the salad dressing and serve.

butternut, olive oil, salt, red wine vinegar, maple syrup, mustard, shallot, spring mix, head radicchio, endive, red grapes, pistachios, feta cheese

Taken from www.foodnetwork.com/recipes/paula-deen/jamies-salad-with-maple-red-wine-vinaigrette-recipe.html (may not work)