Chicken, Arugula & Butternut Squash Salad with Brussels Sprouts

Ingredients 6 servings

  • 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, halves
  • 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
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