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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




Ingredient Checklist


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

  • 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

about 2 cups
242 calories; protein 17.4g; carbohydrates 17.5g; dietary fiber 3.4g; sugars 7.1g; fat 12.1g; saturated fat 1.5g; cholesterol 40.2mg; vitamin a iu 7705.2IU; vitamin c 47.7mg; folate 66.4mcg; calcium 96.8mg; iron 1.9mg; magnesium 58.1mg; potassium 641.5mg; sodium 377.8mg; thiamin 0.2mg.

1/2 starch, 1 vegetable, 2 lean meat, 2 fat