Recipe: Balsamic Roasted Butternut Squash and Sweet Potatoes with Greens - Bruce Bradley

Ingredients

• 6 cups sweet potatoes cubed (about 4 medium potatoes)
• 6 cups butternut squash cubed (about 2 1/2 pounds of squash)
• 1/4 cup extra virgin olive or avocado oil
• 1/4 cup balsamic vinegar
• 2 tablespoons maple syrup or honey
• 1 tablespoon fresh rosemary
• 1 teaspoon sea salt
• pepper to taste
• 6-8 cups arugula or other greens like spinach
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• roasted pumpkins seeds pine nuts, or nuts/seeds of your choice