Chicken, Arugula & Butternut Squash Salad with Brussels Sprouts Chicken, Arugula & Butternut Squash Salad with Brussels Sprouts

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.

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• By: David Bonom EatingWell Recipe Contributor

Ingredients 6 servings

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• 2 3/4 cups precubed butternut squash
• 2 1/2 cups halved Brussels sprouts (or quartered, if large)
• 1 teaspoon extra-virgin olive oil
• 3/4 teaspoon salt, divided
• 1/8 teaspoon ground pepper plus 1/4 teaspoon, divided
• 2 cups cubed cooked chicken (1/2-inch; about 10 ounces)
• 1 cup red grapes, halved

• 1/2 cup very thinly sliced red onion
• 1 5-ounce package baby arugula
• 1/4 cup walnut oil or extra-virgin olive oil
• 2 tablespoons white-wine vinegar
• 2 tablespoons finely chopped shallot
• 2 teaspoons Dijon mustard