Conchiglie salad with butternut

Prepare a dressing with mustard, nut oil, cider vinegar and crushed roasted apple (optional). Grill the butternut pieces in the oven. Mix the pre-thawed conchiglie (A23) in advance with the pieces of grilled butternut, the feta cheese, the pumpkin seeds, the dried cranberries and the vinaigrette (for take away it it's better to add the vinaigrette separately). Arrange the preparation on a bed of mesclun salad and garnish with some diced feta cheese, dried cranberries, pumpkin seeds and grilled butternut.