Cut squash and onion in thin wedges. Brush with olive oil. Sprinkle with sea salt and fresh pepper. Place on foil lined baking pan that you have sprayed with cooking spray. Bake for 30 minutes at 350°.
Meanwhile, in separate sauce pan boil green beans for 5 minutes or until tender crisp. Rinse in cold water and set aside.
Toss salad ingredients together. Carefully add the squash, beans, and onion wedges. Drizzle with dressing. Serve immediately.