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.
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.
Cheryl and Becky