Chicken, Arugula, & Butternut Squash Salad with Brussel Sprouts

Ingredients

• 2 ½ cups pre cubed butternut squash
• 2 ½ 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
• 1 5-ounce packaged arugula
• ¼ cup walnut oil or extra-virgin olive oil
• 2 tablespoons white-wine vinegar
• 2 tablespoons finely chopped shallot
• 2 teaspoons Dijon mustard

Instructions

1. Preheat the oven to 425 degrees F. Coat a large, rimmed baking sheet with olive oil 
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 the 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, mustard and the remaining ½ teaspoon salt and 1.4 teaspoon pepper in the original bowl. Pour over the salad and gently toss to combine 

Adapted from EatingWell.com