DunnRite Fitness & Performance

• 2¾ cups precubed butternut squash
• 2½ cups halved Brussels sprouts (or quartered, if large)
• 1 teaspoon extra-virgin olive oil
• ¾ teaspoon salt, divided
• ⅛ teaspoon ground pepper plus ¼ teaspoon, divided
• 2 cups cubed cooked chicken ( ½-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

  
  

Preparation

Active - 25 m  Ready In - 35 m

1. Preheat oven to 425degrees F. Coat a large rimmed baking sheet with cooking spray.
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.
3. Combine chicken, grapes, onion and arugula in the reserved bowl. Add the roasted vegetables and toss to combine.
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.