Roasted Butternut Squash with Herbed Vinaigrette


  • 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


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.