Roasted Butternut and Beet Salad with a Ginger-Cardamom Dressing

Ginger, lime, and cardamom come together in a light and lively dressing that is tossed with roasted butternut squash and beets and served over a bed of arugula. The roasted vegetables for this salad can be prepared ahead of time and stored in an airtight container in your refrigerator for several days. Serve salad as part of a holiday meal or with baked salmon or chicken for a balanced, weeknight meal.