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This fall favorite uses one of our most popular balsamic vinegars to brighten up roasted butternut squash, sweet potatoes, and mixed beans.
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.