Roasted Shallot, Squash, Grape & Green Bean Salad

Roasted Shallot, Squash, Grape & Green Bean Salad

6oz green beans, trimmed
1 butternut squash, w/4in neck
4 large shallots, peeled & quartered
4 Tbsp EVOO, divided 1 cup red grapes
1 1/2 Tbsp white wine vinegar
1 1/4 tsp finely chopped fresh rosemary
1/4 tsp finely grated garlic
1 large bunch bunch spinach**

1) preheat oven to 425°. Coat large rimmed baking sheet with cooking spray (I used tin foil and spray).

2) Blanch green beans in boiling water 2 minutes. Drain, and rinse under cold water. Set aside.

3) Cut 6 1/2 inch thin wheels from neck of squash. Reserve remaining squash for a another use). Peel and halve squash wheels. *I am not sure what think wheels are, so I just cut some strips :). Toss squash and shallots in bowl with 1 1/2 Tbsp oil and season with salt & pepper if desired. Place squash and shallots cut side up on baking sheet. Transfer green beans to same bowl and toss to coat with oil that remains in bowl. Place green beans and grapes on baking sheet, seperated slightly from squash and shallots. Roast 8 minutes, or until green beans are crisp-tender and grapes are warmed through. Remove green beans and grapes to a foil sheet. Roast squash and shallots 15-20 minutes more, or until browned.

4) Whisk together remaining 2 1/2 Tbsp oil, vinegar, rosemary, and garlic in bowl. Season with salt and pepper if desired.

5) Divide spinach among serving plates. Divide squash, shallots, green beans and grapes among serving plates and drizzle with dressing.

ENJOY!

**The recipe called for watercress rather than spinach.. but I love spinach so I used it instead!

This is a Vegetarian Recipe from Vegetarian Times September 2012, page 72 (Cover dish)