Chicken, Arugula and Butternut Squash Salad

By Ellie

6 Person

35 Minutes

242 Calories

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.

Ingredients

2 tsp. Dijon mustard
2 tbsp. finely chopped shallot
2 tbsp. white-wine vinegar
¼ cup walnut oil or extra-virgin olive oil
1 5-ounce package baby arugula
½ cup very thinly sliced red onion
1 cup red grapes, halved
2 cups cubed cooked chicken ( ½-inch; about 10 ounces)
⅛ tsp. ground pepper plus ¼ teaspoon, divided
¾ tsp. salt, divided
1 tsp. extra-virgin olive oil
2½ cups halved Brussels sprouts (or quartered, if large)
2¾ cups precubed butternut squash

Method

01

Preheat oven to 425℉. Coat a large rimmed baking sheet with cooking spray.
02

Toss 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.
03

Combine chicken, grapes, onion and arugula in the reserved bowl. Add the roasted vegetables and toss to combine.
04

Whisk 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.

Related Tags

Brussel Sprouts Recipes

Chicken, Arugula and Butternut Squash Salad

4.7

( By Ellie )

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.

01 Information

Grade easy
Serving 6 servings
Calorie 242 Kcal
Prep Time 25 Mins
Cook Time 10 Mins
Total Time 35 Mins

02 Ingredients

2 tsp. Dijon mustard

2 tbsp. finely chopped shallot

2 tbsp. white-wine vinegar

¼ cup walnut oil or extra-virgin olive oil

1 5-ounce package baby arugula

½ cup very thinly sliced red onion

1 cup red grapes, halved

2 cups cubed cooked chicken ( ½-inch; about 10 ounces)

⅛ tsp. ground pepper plus ¼ teaspoon, divided

¾ tsp. salt, divided

1 tsp. extra-virgin olive oil

2½ cups halved Brussels sprouts (or quartered, if large)

2¾ cups precubed butternut squash

03 Method

Step 1

Preheat oven to 425℉. Coat a large rimmed baking sheet with cooking spray.

Step 2

Toss 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.

Step 3

Combine chicken, grapes, onion and arugula in the reserved bowl. Add the roasted vegetables and toss to combine.

Step 4

Whisk 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.

04 Author