This is the first recipe in Jamie Deen’s “Good Food” book.
Peel and chop a butternut squash, or a couple of sweet potatoes, into cubes, drizzle with oil and season. Bake at 200C/400F for 30 minutes.
Let it cool. Make the dressing by mixing half a shallot, minced/grated, 2 tbsp red wine vinegar, 1 tbsp maple syrup, 1 tsp Dijon mustard and 3 tbsp olive oil.
When you are ready, mix half the squash, 3 cups mixed greens, 1 cup seedless grapes, halved, 1/2 cup crumbled feta and 1/2 cup chopped pistachios/pecans. Drizzle the maple vinaigrette over the top and mix everything together.
We used about half of the ingredients and found that the amount of dressing was about right, so you may want to double the quantity of vinaigrette if you make this for four. We had this with meatballs and loved it. So good! This is a winner! We loved the textures and flavours but also loved that there was lots of roast squash leftover to make another meal.
Enjoy!
Cheryl and Becky
Life with Becky 
That is a very pretty bowl. Thanks for the recipe. I am always looking for new salad recipes. The dressing sounds good.
Thank you. I picked up the bowl, and some other dishes, cheaply, at an antiques store. I just wanted some inexpensive tableware that we could use all the time.
The vinaigrette was very good 🙂
Sounds very tasty, Cheryl. Are you and Becky doing well? 🙂 🙂
Thanks Jo. We are well. I had some health issues in the summer but they are all resolved. Yay! 🙂
That’s good to know 🙂 🙂
Love salads with roasted veggie! This looks delicious!