Step 1

Preheat oven to 400°F.

Step 2

In a bowl, toss together squash, onion, 1 tablespoon olive oil, cumin and turmeric. Spread mixture evenly on a large baking sheet and roast 35 to 40 minutes. Stir occasionally until slightly golden brown and almost tender. Remove from heat and place in a bowl.

Step 3

Add remaining 2 tablespoons of olive oil, lemon juice, lemon zest and cracked black pepper to roasted squash and toss well; adjust seasoning with salt and pepper.

Step 4

Divide arugula among 4 plates, approximately 2 cups per plate. To serve, top each plate with 3 chicken tenders and 3/4 cup lemon-squash mixture.