Roasted Butternut Squash with Herbed Vinaigrette

recipe
McPhail frequently roasts vegetables to deepen their flavors.

Yield:

4 servings (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 122
Caloriesfromfat 28 %
Fat 3.8 g
Satfat 0.5 g
Monofat 2.7 g
Polyfat 0.4 g
Protein 2.6 g
Carbohydrate 21.5 g
Fiber 4.2 g
Cholesterol 0.0 mg
Iron 1.5 mg
Sodium 312 mg
Calcium 99 mg

Ingredients

Dressing:
1 tablespoon finely chopped shallots
2 tablespoons white balsamic vinegar
1 tablespoon olive oil
1/4 teaspoon chopped fresh thyme
1/4 teaspoon salt
Salad:
1 1/3 cups cubed peeled butternut squash
1 cup cubed peeled sweet potato
1/2 cup green beans
1/2 cup wax beans
4 cups trimmed arugula
1/4 cup vertically sliced sweet onion
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preparation

Preheat oven to 350°.

To prepare dressing, combine first 5 ingredients in a small bowl, stirring well with a whisk.

To prepare salad, combine 1 tablespoon dressing, squash, and sweet potato in a medium bowl; toss well. Place squash mixture on jelly-roll pan or roasting pan in a single layer. Bake at 350° for 15 minutes. Add green beans and wax beans; bake an additional 10 minutes. Cool slightly. Combine squash mixture, remaining dressing, arugula, and remaining ingredients in a large bowl, and toss well.