Close
Cook Time:25 minsAdditional Time:10 minsTotal Time:35 minsServings:6Yield:6 servingsJump to Nutrition Facts
Cook Time:25 minsAdditional Time:10 minsTotal Time:35 minsServings:6Yield:6 servings
Cook Time:25 mins
Cook Time:
25 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:35 mins
Total Time:
35 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)
Ingredients
2 ¾cupsprecubed butternut squash
2 ½cupshalved Brussels sprouts (or quartered, if large)
1teaspoonextra-virgin olive oil
¾teaspoonsalt, divided
⅛teaspoonground pepper plus 1/4 teaspoon, divided
2cupscubed cooked chicken (1/2-inch; about 10 ounces)
1cupred grapes, halved
½cupvery thinly sliced red onion
¼cupwalnut oil or extra-virgin olive oil
2tablespoonswhite-wine vinegar
2tablespoonsfinely chopped shallot
2teaspoonsDijon mustard
DirectionsPreheat 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.Originally appeared: EatingWell Magazine, September/October 2016
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.
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.
Originally appeared: EatingWell Magazine, September/October 2016
Rate ItPrint
Nutrition Facts(per serving)242Calories12gFat18gCarbs17gProtein
Nutrition Facts(per serving)
- 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.
