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Chicken, Arugula & Butternut Squash Salad with Brussels Sprouts
“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
1Preheat oven to 425degrees F. Coat a large rimmed baking sheet with cooking spray.
2Toss 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.
3Combine chicken, grapes, onion and arugula in the reserved bowl. Add the roasted vegetables and toss to combine.
4Whisk 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.