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.