Nutrition per serving may change if servings are adjusted.
2¾ cups precubed butternut squash
2½ cups halved Brussels sprouts (or quartered, if large)
1 teaspoon extra-virgin olive oil
¾ teaspoon salt, divided
⅛ teaspoon ground pepper plus ¼ teaspoon, divided
2 cups cubed cooked chicken ( ½-inch; about 10 ounces)
1 cup red grapes, halved
½ cup very thinly sliced red onion
1 5-ounce package baby arugula
¼ cup walnut oil or extra-virgin olive oil
2 tablespoons white-wine vinegar
2 tablespoons finely chopped shallot
2 teaspoons Dijon mustard
Preheat oven to 425degrees F. Coat a large rimmed baking sheet with cooking spray.
Toss squash, Brussels sprouts, 1 teaspoon olive oil, ¼ teaspoon salt and ⅛ teaspoon pepper in a large bowl. Arrange in a single layer on the prepared baking sheet (reserve the bowl). Roast, stirring once or twice, until the vegetables are tender, 20 to 22 minutes.
Combine chicken, grapes, onion and arugula in the reserved bowl. Add the roasted vegetables and toss to combine.
Whisk walnut oil (or olive oil), vinegar, shallot, mustard and the remaining ½ teaspoon salt and ¼ teaspoon pepper in a small bowl. Pour over the salad and gently toss to combine.
242 calories;12 g fat(1 g sat); 3 g fiber; 18 g carbohydrates; 17 g protein; 66 mcg folate; 40 mg cholesterol; 7 g sugars; 0 g added sugars; 7,705 IU vitamin A; 48 mg vitamin C; 97 mg calcium; 2 mg iron; 378 mg sodium; 642 mg potassium
Vitamin A (154% daily value), Vitamin C (80% dv)
Carbohydrate Servings: 1
Exchanges: ½ starch, 1 vegetable, 2 lean meat, 2 fat
For a salad, this is so filling. I almost couldn't finish my serving! The dressing is delicious. Next time I make this, I'm going to substitute Mandarin oranges for the grapes and use rice vinegar instead of white wine for more of an oriental twist.
October 25, 2016
This may be my new favorite salad! We made it last night and loved it so much that we had it again for dinner tonight. It's hearty enough that it can be an entree without the chicken. Tonight we threw in some walnuts. It's absolutely wonderful.
October 10, 2016
My husband and I loved this recipe! I used fresh local squash. A bit more work but so worth it.