For the vinaigrette:
1/3 cup olive oil
1/4 cup apple cider vinegar
1 tablespoon honey
1/2 shallot, minced
1 teaspoon Dijon mustard
Salt and pepper, to taste
For the roasted butternut squash:
1/4 butternut squash, seeded, peeled and cut into 1" cubes
1 tablespoon olive oil
Salt, to taste
Remaining ingredients:
8 ounces boneless, skinless chicken breast, roasted or grilled (we used a store-bought rotisserie chicken)
6 ounces arugula, washed and dried
Make the vinaigrette: Add all ingredients to a lidded glass jar. Close and shake vigorously to combine. Set aside until ready to use.
Make the roasted squash: Preheat your oven to 375 F. Arrange squash pieces on a parchment-lined baking sheet. Drizzle with oil and season with salt. Roast for 30 minutes or until the squash begins to brown on the edges and is fork-tender. Remove from oven and let cool.
To assemble the salads, arrange arugula on two serving dishes, distributing evenly. Add chicken and squash. Drizzle with vinaigrette and serve immediately.