Preheat the oven to 220C/425F/Gas 7.
Roast the pumpkin, sprinkled with salt and pepper and drizzled with oil, for 20 minutes, then add the frozen chestnuts and roast for a further 15 minutes.
Leave to cool.
If using butternut squash, roast for 30 minutes before adding the nuts.
Scoop or chop the pumpkin or butternut squash into bite-sized pieces.
Mix with the chestnuts and the remaining prepared vegetables.
For the dressing, whisk the dressing ingredients together, pour over the salad and toss well before serving.
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