Radicchio and Roasted Butternut Squash Salad

Preheat oven to 400°F. For vinaigrette: In a small bowl whisk together olive oil, vinegar, shallot, oregano, fennel seeds, honey, salt, and black pepper.

In a 15×10-inch baking pan toss squash in 2 Tbsp. vinaigrette. Bake, uncovered, 25 to 30 minutes or until tender and starting to brown, stirring once; let cool.

Coarsely chop radicchio; place in a large mixing bowl. Add squash and fennel slices. Toss with remaining vinaigrette. Top with pepitas and additional oregano.