Adaptation from an Old Town recipe. This fall favorite uses one of our most popular balsamic vinegars to brighten up roasted butternut squash, sweet potatoes, and mixed beans. Ingredients:2 tablespoons Oli+Ve Red Apple Balsamic Vinegar1 tablespoon finely chopped shallots1 tablespoon Oli+Ve French Roasted Walnut or Extra Virgin Olive Oil1/4 tablespoon chopped fresh thyme1/4 teaspoon salt1 1/3 cups cubed peeled butternut squash1 cup cubed peeled sweet potato1/2 cups green beans1/2 cup wax beans4 cup trimmed arugula1/4 cup vertically sliced sweet onion1/4 teaspoon salt1/8 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.