The Best Salad You Will Ever Eat

in salads •  4 years ago 

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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.
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