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© Meredith Corporation. All rights reserved. Used with permission.
(4 servings, 2 1/2 cups each)
Position racks in upper and lower thirds of oven; preheat to 400°F.
Toss squash, 2 teaspoons canola oil, 1 tablespoon sesame seeds and 1/8 teaspoon salt in a large bowl. Spread the squash out on a large baking sheet. Toss mushrooms in the bowl with 2 teaspoons canola oil, 1 tablespoon sesame seeds and 1/8 teaspoon salt. Spread the mushrooms out on another large baking sheet. Combine 2 teaspoons sesame oil, 1/2 teaspoon garlic powder, 1/4 teaspoon dry mustard and 1/4 teaspoon salt in the bowl. Add chicken and toss to coat. Nestle the chicken among the mushrooms.
Place the mushrooms and chicken on the lower oven rack and the squash on the upper rack. Roast, stirring (or turning) once halfway through, until the mushrooms are browned and the chicken is cooked through, 14 to 16 minutes, and the squash is tender, 18 to 24 minutes.
Meanwhile, combine the remaining 1 table spoon canola oil, 2 teaspoons sesame oil, 1/8 teaspoon salt, 1/4 teaspoon garlic powder and 1/4 teaspoon dry mustard with vinegar, soy sauce, maple syrup (or agave) and pepper in a blender; puree until smooth.
When the vegetables are done, transfer half the mushrooms and any juice from the roasted chicken to the blender. Add water and puree until almost smooth.
Place greens in a clean large bowl. When the chicken is cool enough to handle, chop or shred into bite-size pieces. Add the chicken to the bowl along with the squash, the remaining roasted mushrooms and the dressing; toss to coat. Serve immediately.