Eat by Color Chicken, Arugula & Butternut Squash Salad with Brussels Sprouts
Per Serving (2 Cups): Protein 17g Carbs 18g Fat 12g
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| Ingredients You Will Need (6 servings)2 ¾ cups precubed butternut squash
2 ½ cups halved Brussels sprouts (or quartered if large)
1 teaspoon extra-virgin olive oil
¾ teaspoon salt, divided
1/8 teaspoon ground pepper plus ¼ teaspoon, divided
2 cups cubed cooked chicken (1/2 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 tablespoons Dijon mustard |
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| Directions to Deliciousness 1. Preheat oven to 425F. Coat a large rimmed baking sheet with nonstick spray.
2. Toss squash, Brussel sprouts, 1 teaspoon of olive oil, ¼ teaspoon salt and 1/8 teaspoon pepper in a large bowl. Arrange in a single layer on the prepared cooking sheet (reserve the bowl). Roast, stirring once or twice, until the vegetables are tender, 20 to 22 min.
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 pepper in a small bowl. Pour over the salad and gently toss to combine.
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Ray Binkowski is the owner of FitWorkz a hybrid training gym in DeKalb, IL, author (all of his titles are on Amazon), and trainer. He has lost over 60 pounds and kept it off for over 15 years. He has worked with thousands including professional athletes, police/fire/military, physique competitors, even corporations like 3M, and most often people looking to make a long term change in health, wellness, and weightloss. Plus the Get Fit and Live Healthy podcast FREE on Itunes (just search Get Fit and Live Healthy on Itunes).
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