Name: Chicken, Arugula & Butternut Squash Salad with Brussels Sprouts
Total time: 35 min
Ingredients: 2 ¾ cups precubed butternut squash; 2 ½ cups halved Brussels sprouts (or quartered, if large); 1 teaspoon extra-virgin olive oil; ¾ teaspoon salt, divided; ⅛ teaspoon ground pepper plus 1/4 teaspoon, divided; 2 cups cubed cooked chicken (1/2-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

7 Ratings

5 star values: 7
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

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wls26ce95876ef4

09/19/2022

My 10-year-old requests this one regularly. It's a great fall dinner salad to bridge warm days with cold nights

Savannah Stagg

12/14/2016

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.

peabee

10/25/2016

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.

ellengittelsohn

10/10/2016

My husband and I loved this recipe! I used fresh local squash. A bit more work but so worth it.

EatingWell Member

10/10/2016

My husband and I loved this recipe! I used fresh local squash. A bit more work but so worth it.

Jeanie Rosenblum

09/26/2016

This was wonderful!

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Chicken, Arugula & Butternut Squash Salad with Brussels Sprouts

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