Ingredients

1. 3/4 pound butternut squash, peeled, seeded, and diced
2. 3/4 pound sweet potatoes, peeled and diced
3. 10 tablespoons extra-virgn olive oil, divided
4. Kosher salt and freshly ground black pepper
5. 2 tablespoons champagne vinegar
6. 2 tablespoons minced shallot
7. 1 teaspoon finely grated lemon zest
8. 1 teaspoon grated peeled fresh ginger
9. 1 tablespoon agave nectar
10. 1/2 cup red seedless grapes, halved
11. 1/2 cup tart dried cherries, halved
12. 1 package baby arugula

Preheat oven to 375. On a parchment paper lined baking sheet, toss squash with two tablespoons of olive oil and season with salt and pepper. Prepare the sweet potatoes the same way and set both pans to roast for about 30 minutes, until tender (perhaps a bit longer for the sweet potatoes than the squash).

In a small bowl, whisk together the vinegar, shallots, lemon zest, ginger, and agave nectar. Whisking constantly, slowly drizzle in the remaining 6 tablespoons of oil to emulsify. Season with salt and pepper. In a large salad bowl, toss the arugula, squash, sweet potatoes, grapes and dried cherries with the vinaigrette until coated. Serve while the squash is still warm. Serves 4.