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Chicken, Arugula & Butternut Squash Salad with Brussels Sprouts

  • 25 m
  • 35 m
David Bonom
“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.”


    • 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


  • 1 Preheat oven to 425degrees F. Coat a large rimmed baking sheet with cooking spray.
  • 2 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.
  • 3 Combine chicken, grapes, onion and arugula in the reserved bowl. Add the roasted vegetables and toss to combine.
  • 4 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.
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