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.
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.
Pour over the salad and gently toss to combine.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
