The Best Salad You Will Ever Eat
I understand that the title is offering a striking expression however let me simply advise you, this serving of mixed greens was acceptable to the point that we really returned for quite a long time! Who returns for quite a long time on serving of mixed greens when you have a whole feast pausing?!?
The combination of the butternut squash, feta, grapes & dressing was amazing. Ashley took this recipe from Jamie Deen but left out the maple syrup in the dressing.
Ingredients:
- 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 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
Directions:
- Preheat the oven to 400 degrees.
- 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, 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.