Name: Chicken, Arugula & Butternut Squash Salad with Brussels Sprouts
Cook time: 25 min
Total time: 35 min
Ingredients: 2.75 cups precubed butternut squash; 2.5 cups halved Brussels sprouts (or quartered, if large); 1 teaspoon extra-virgin olive oil; 0.75 teaspoon salt, divided; 0.125 teaspoon ground pepper plus 1/4 teaspoon, divided; 2 cups cubed cooked chicken (1/2-inch; about 10 ounces); 1 cup red grapes, halved; 0.5 cup very thinly sliced red onion; 1 5-ounce package baby arugula; 0.25 cup walnut oil or extra-virgin olive oil; 2 tablespoons white-wine vinegar; 2 tablespoons finely chopped shallot; 2 teaspoons Dijon mustard

Chicken, Arugula & Butternut Squash Salad with Brussels Sprouts

5.0

(7)

6 Reviews

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.

By David Bonom

Updated on June 19, 2020

Cook Time:

25 mins

Additional Time:

10 mins

Total Time:

35 mins

Servings:

Yield:

6 servings

Nutrition Profile:

Dairy-Free Diabetes Appropriate Egg Free Gluten-Free Healthy Immunity Heart Healthy High-Protein Low Sodium Low-Calorie Soy-Free

Jump to Nutrition Facts

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

Directions

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 (per serving)

242	Calories
12g	Fat
18g	Carbs
17g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size about 2 cups
Calories 242
% Daily Value *
Total Carbohydrate 18g	6%
Dietary Fiber 3g	12%
Total Sugars 7g
Protein 17g	35%
Total Fat 12g	16%
Saturated Fat 2g	8%
Cholesterol 40mg	13%
Vitamin A 7705IU	154%
Vitamin C 48mg	53%
Folate 66mcg	17%
Sodium 378mg	16%
Calcium 97mg	7%
Iron 2mg	11%
Magnesium 58mg	14%
Potassium 642mg	14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.