Hot roasted vegetables lightly wilt the arugula in this healthy dinner salad recipe. Keep prep time minimal with leftover chicken, precut butternut squash and trimmed Brussels sprouts. Source: EatingWell Magazine, September/October 2016

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Ingredients

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Directions

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  • Preheat oven to 425degrees F. Coat a large rimmed baking sheet with cooking spray.

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  • Toss squash, Brussels sprouts, 1 teaspoon olive oil, 1/4 teaspoon salt and 1/8 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 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Pour over the salad and gently toss to combine.

Nutrition Facts

242 calories; 12.1 g total fat; 1.5 g saturated fat; 40 mg cholesterol; 378 mg sodium. 642 mg potassium; 17.5 g carbohydrates; 3.4 g fiber; 7 g sugar; 17.4 g protein; 7705 IU vitamin a iu; 48 mg vitamin c; 66 mcg folate; 97 mg calcium; 2 mg iron; 58 mg magnesium;

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