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Roasted Butternut Squash With Herbed Vinaigrette


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1 tablespoon finely chopped shallots

2 tablespoons white balsamic vinegar

1 tablespoon olive oil

1/4 teaspoon chopped fresh thyme

1/4 teaspoon salt

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

1/8 teaspoon freshly ground black pepper

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