2tablespoonsblackberry vinegaror any other fruity vinegar
3tablespoonsextra virgin olive oil
Toss the butternut squash pieces with the spices, olive oil and a bit of seasoning and roast in an oven pre-heated to 170°C for about 20-25 minutes. When ready remove from the oven and leave to cool to room temperature whilst you prepare the rest of the salad.
In a large salad bowl throw together the goats cheese, radicchio, sorrel, rocket and grapes and set aside whilst you prepare the dressing.
Whisk the blackberry vinegar with the mustard and plenty of salt and pepper until smooth then add the garlic clove.
Keep whisking the dressing then drizzle in the olive oil slowly until the dressing has completely emulsified.
Add the butternut squash to the rest of the salad and then pour the dressing over using a judicious hand.
Finally serve, scattering the pumpkin seeds over as you do.