Oven-baked vegetable salad

Ingredients:

Salad

• 1 small butternut squash (600g), peeled, seeded and cut into 1cm pieces.
• 12 shallots, peeled
• 2 tbsp. l. olive oil
• 2 tablespoons balsamic vinegar
• Sea salt and freshly ground black pepper
• 1/3 cup chopped walnuts
• 2 tablespoons pumpkin seeds
• 140 g mixed salad leaves (arugula, watercress/or baby spinach)
• Half a small head of radicchio, sliced
• 2 tbsp store-bought crispy fried onions

Refueling

• 1/4 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 2 tsp grainy mustard
• Juice of half a lemon
• Sea salt flakes

Preparation:

1. Salad: Preheat oven to 180°C.
   
   Place the squash and shallots on a baking sheet, drizzle with olive oil and balsamic vinegar, and toss. Season with a pinch of sea salt and a pinch of black pepper. Roast until the squash and shallots are golden brown and tender, about 35 minutes, stirring halfway through.
2. Meanwhile, in a heavy-bottomed skillet (no need to add oil), toast the walnuts and pumpkin seeds over medium heat until fragrant, 1–2 minutes. Transfer the nuts to a bowl and set aside.
3. RefuelingIn a bowl or jar, combine oil, vinegar, mustard, lemon juice and a pinch of sea salt.
   
   Arrange the lettuce leaves and radicchio wedges on a large serving board or platter. Top with the roasted shallots and pumpkin. Drizzle with the dressing. Then sprinkle with toasted nuts, pumpkin seeds, and crispy onions.