Roasted Winter Vegetable Salad with Grilled Chicken

Ingredients

• 2 cups butternut squash, peeled and cubed
• 1 1/2 cups brussels sprouts, halved
• 1 medium red onion, sliced
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 pounds boneless, skinless chicken breasts
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 4 cups baby spinach
• 1/2 cup pecans, chopped

Instructions

1. 1

   Preheat oven to 400°F. Toss the butternut squash, Brussels sprouts, and red onion with 1 tablespoon of olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 25-30 minutes, stirring halfway, until tender and lightly browned.

2. 2

   Meanwhile, season the chicken breasts with salt and pepper. Grill or bake the chicken until cooked through, about 15-20 minutes. Let the chicken rest for 5 minutes, then slice or shred it.