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Chicken, Arugula & Butternut Squash Salad with Brussels Sprouts

David Bonom
  • 35 minutes
  • Serves 6

INGREDIENTS

1/2

inch 2 cups cubed cooked chicken, cooked

1 5 ounce package

Baby arugula

2 1/2 cups

Brussels sprouts

1 cup

Grapes, red

2 3/4 cups

Precubed butternut squash

1/2 cup

Red onion

2 tbsp

Shallot

2 tsp

Dijon mustard

1

ground pepper plus 1/4 teaspoon, ground

3/4 tsp

Salt

1 tsp

Olive oil, extra-virgin

1/4 cup

Walnut oil or extra-virgin olive oil

2 tbsp

White-wine vinegar