Chicken, Arugula & Butternut Squash Salad with Brussels Sprouts

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.