Ingredients
- 2 tablespoons Red Apple Balsamic Vinegar
- 1 tablespoon finely chopped shallots
- 1 tablespoon Extra Virgin Olive Oil (Koroneiki)
- 1/4 tablespoon chopped fresh thyme
- 1/4 teaspoon salt
- 1 1/3 cups cubed peeled butternut squash
- 1 cup cubed peeled sweet potato
- 1/2 cups green beans
- 1/2 cup wax beans
- 4 cup trimmed arugula
- 1/4 cup vertically sliced sweet onion
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Directions
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 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.
