Autumn salad with roast butternut squash and brussle sprouts and honey, balsamic and sage dressing

Autumn is here and here is my approach on an autumn salad

Salad with roast butternut squash and brussel sprouts and honey, balsamic and sage dressing

salad greens (I used butterhead lettuce)
butternut squash
brussels sprouts
jamon serrano or prosciutto crudo
feta cheese
roasted pumpkin seeds (about a hand ful)
olive oil
salt and freshly ground black pepper

for the dressing:
fresh sage leaves
honey
balsamic vinegar
olive oil

Preheat the oven to 200°C. Cut the squash in mouth size pieces, cut brussels sprouts into halves lengthwise. Put them in an oven-safe dish, add a generous dash of olive oil, salt and pepper. Toss until thoroughly covered. Roast in the oven for about 25-30 minutes.
Meanwhile prepare the salad greens, cut the jamon and feta cheese in small pieces. In a small cup combine about half a teaspoon of honey, some balsamic vinegar, olive oil. Chop the sage leaves and add to the dressing.
The squash and brussels sprouts should be crispy and a little brown on the outside and tender on the inside.
When they are done, take them out of the oven and let them cool before adding them to the salad. Add dressing and combine well.
Top with jamon, feta cheese and roasted pumpkin seeds and enjoy!