Autumn Harvest Chicken Salad

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cubed
• 2 cups butternut squash, peeled and cubed
• 2 cups Brussels sprouts, halved
• 1 medium red onion, sliced
• 1/2 cup pecans, chopped
• 2 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Line a baking sheet with parchment paper.

2. 2

   Toss the cubed butternut squash and halved Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet and roast for 20-25 minutes, until tender and lightly browned.