Roasted Butternut Squash With Herbed Vinaigrette

• 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

1. Preheat oven to 350u0b0.
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 350u0b0 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.

dressing, shallots, white balsamic vinegar, olive oil, thyme, salt, salad, green beans, wax beans, trimmed arugula, sweet onion, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/roasted-butternut-squash-with-herbed-vinaigrette (may not work)