Remember to roast the pumpkin and (if you're using fresh) beetroot at least a couple of hours before, as well as cooking the onions. They need to be completely cool before assembling the salad.
I need to make a point and say that if a salad doesn't include iceberg lettuce, it's already a winner for me. I'm REALLY not a big fan of iceberg in anything except as the Thais/Vietnamese have it (they use it as a handheld "cup" for spring rolls etc to catch sauce.. an edible serviette if you like). I'm a HUGE fan of other leaves though, any leaves at all, baby (and regular!) rocket, lamb's lettuce (mache/valeriana), baby spinach, oak lettuce, watercress... This salad works well with the peppery tastiness of rocket and lamb's lettuce, however please feel free to use any tender dark green leaves whatsoever.
