Preheat the oven to roast at 425 deg F and line a baking sheet with parchment paper. Set aside.
Wash and slice one delicata squash into ¼ inch slices and place on baking sheet with two chicken breasts and half of a chopped sweet onion.
Drizzle chicken and vegetables with 1 tablespoon of olive oil, 2 teaspoons of salt and 1 teaspoon of dried thyme.
Roast for 20 minutes or until the chicken is cooked through and the squash and onions have taken on a golden color. Let chicken rest for 10 minutes before slicing.
To assemble the salad, layer 3 large handfuls of baby arugula (about four cups) onto a platter. Top with ½ cup of cooked quinoa, sliced roasted chicken, squash and onion.
Sprinkle the salad with 2 tablespoons of roasted pumpkin seeds and two tablespoons of blueberries.
For salad dressing, mix ½ cup of olive oil, three tablespoons of red wine vinegar, 1 clove of minced garlic, 1 teaspoon of Dijon mustard, 1 teaspoon of maple syrup, ½ teaspoon of salt and ¼ teaspoon of pepper in a bowl or mason jar. Whisk or shake until smooth.
Pour dressing over top of the salad and serve.
