Roasted Butternut Squash with Herbed Vinaigrette

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

1. Preheat oven to 350°.
2. To prepare dressing, combine first 5 ingredients in a small bowl, stirring well with a whisk.
3. 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.