Tuscan Olive Harvest Autumn Salad

Ingredients

• 1 cup pasta
• 4 big wild mushrooms (about 2 cups of mushrooms cleaned and sliced)
• 12 ounces squash with no skin
• 10 baby tomatoes
• 1 pinch brown sugar
• 1/2 cup beetroot
• 1/4 cup Extra Virgin Olive Oil for roasted vegetables
• 1/2 cup parmesan cut in thick slices
• 1 handful baby spinach
• 1 handful radicchio leaves
• 2 tablespoons Calamint or mint f you can't find it
• 4 tablespoons Extra Virgin Olive Oil
• 1 tablespoon Balsamic Vinegar
• 1/2 teaspoon Dijon mustard
• salt
• pepper
• 1 tablespoon sunflower seeds

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