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Method

• Cut the butternut squash in half (you can make a soup with the remaining squash) and drizzle with olive oil. Lay on an oven tray lined with baking paper and roast at 200°C (fan)  for around 45 minutes. Leave to cool then cut into 2cm pieces, leaving the skin on.
• Drain the artichokes and lay on a separate baking paper-lined tray and roast at 200°C for 30 minutes.
• While the vegetables are roasting, wash and drain the salad leaves and tear into rough pieces with your hands.
• Segment all of the fruit as follows: using a sharp serrated knife, first slice away the very top and bottom of the fruit. Place the fruit on a board with a flat side down and slice
• away skin from top to the bottom, keeping as much flesh as you can but removing the white pith.
• Then, holding the fruit above a bowl or jug, cut in between the membrane to release the segments.
• The juice should drip into the bowl — reserve it for the salad dressing. Also squeeze any juice from the membranes then discard them and scrape any juice from the board into the bowl. You need about 4 tbsp of juice for the dressing.
• To make the dressing, whisk the olive oil and juice in a small bowl to create an emulsion. Season to taste.
• To assemble the salad: arrange radicchio, roasted vegetables and fruit on a platter. Pour the dressing over when ready to serve.