This roasted butternut squash and orzo salad with sturdy fall greens and crumbled goat cheese is beautiful, delicious, and perfectly autumnal.
Meanwhile, make the vinaigrette. In a small mixing bowl or a jar, combine shallot, sherry vinegar, lemon juice, and sea salt, and set aside for 5 minutes. Use a fork to whisk in the Dijon and honey, and then whicking constantly, drizzle in the olive oil. Add more sea salt to taste.
In a large mixing bowl, gently toss the radicchio, arugula, and orzo with almost all of the vinaigrette (save a couple tablespoons for finishing). This salad really absorbs salt, so keep tasting and adding as needed. Spoon the salad onto a large platter, tuck the warm squash slices all over, and top with crumbled cheese (sort of toss and tuck it in so you get bits of cheese throughout). Just before serving, taste and add more vinaigrette, sea salt, or a twist of black pepper as desired.
This salad keeps well for a day in a sealed container in the fridge. For optimal texture, store roasted squash separately.