Easy Roasted Vegetable Salad with Chimichurri Dressing

For the Chimichurri Dressing:
2 Put the green onion, garlic, chili and 1 teaspoon salt in a small bowl. Pour the vinegar over and let sit 10 minutes.
3 Add the parsley and cilantro  to the bowl and stir. Pour over the olive oil and stir again to blend.
For the salad:
6 Heat oven to 425 degrees.
7 Combine the squash, sweet potato, carrots and yellow potato on a large rimmed baking sheet. Pour the oil over and add 1/2 teaspoon salt. Toss everything together and roast 20 minutes.
8 Add the red onion to the vegetables and stir the mixture around. Roast an additional 10 minutes or until the vegetables are tender and golden brown.
9 Put the vegetables in a large serving bowl along with the spinach and radicchio.  Pour about half the sauce over and toss together. Serve with additional sauce on the side.