Save A hearty, vibrant salad featuring juicy roasted chicken, caramelized winter squash, and crisp greens baked on a single sheet pan for easy prep and clean-up. Perfect for a cozy, flavorful meal.
I first made this on a chilly weekend when I wanted something both comforting and wholesome without a mountain of dishes. Every bite feels like a celebration of winter produce and hearty flavor.
Ingredients
- Boneless, skinless chicken thighs: 4 pieces (about 500 g)
- Winter squash: 700 g (1.5 lbs) peeled, seeded, cut into 2 cm (¾-inch) cubes
- Red onion: 1 small, cut into thin wedges
- Mixed baby greens: 120 g (4 cups) arugula, spinach, or baby kale
- Olive oil: 3 tbsp, divided
- Balsamic vinegar: 2 tbsp
- Dijon mustard: 1 tbsp
- Maple syrup or honey: 1 tbsp
- Garlic clove: 1, minced
- Dried thyme: 1 tsp
- Smoked paprika: ½ tsp
- Salt and freshly ground black pepper: to taste
- Toasted pecans: 50 g (½ cup), roughly chopped
- Crumbled feta cheese (optional): 60 g (½ cup)
- Fresh parsley: 1 tbsp, chopped
Instructions
- Prep Sheet Pan:
- Preheat oven to 220°C (425°F). Line a large sheet pan with parchment paper.
- Make Marinade:
- In a small bowl, whisk together 2 tbsp olive oil, balsamic vinegar, Dijon mustard, maple syrup, garlic, thyme, smoked paprika, salt, and pepper.
- Marinate Chicken:
- Place chicken thighs in a large bowl. Add 3 tbsp of the marinade, toss to coat, and set aside to marinate for 10 minutes.
- Prepare Vegetables:
- On prepared sheet pan, arrange squash cubes and red onion wedges. Drizzle with remaining 1 tbsp olive oil, season with salt and pepper, and toss to coat.
- Combine on Sheet Pan:
- Nestle marinated chicken thighs among vegetables on sheet pan.
- Roast:
- Roast in oven for 30–35 minutes, flipping vegetables halfway, until chicken is cooked through (internal temperature 74°C/165°F) and squash is tender and caramelized.
- Rest and Slice Chicken:
- Remove chicken and let rest for 5 minutes. Slice chicken into strips.
- Toss Salad:
- In a large bowl, toss roasted vegetables with greens and half the remaining dressing.
- Serve:
- Arrange salad on plates. Top with sliced chicken, toasted pecans, feta, and parsley. Drizzle with additional dressing as desired. Serve warm or at room temperature.
Save This salad is now a staple for our Sunday family dinners, making everyone amazed at how one pan can bring such color and flavor to the table.
Required Tools
Large sheet pan, parchment paper, mixing bowls, whisk, chefs knife, and cutting board keep this recipe breezy and manageable.
Allergen Information
Contains dairy (feta). Substitute for a dairy-free option if needed. Pecans are optional and can be replaced for nut-free serving.
Nutritional Information
Per serving: 430 calories, 22 g total fat, 28 g carbohydrates, 31 g protein.
Save Finish with a drizzle of dressing and enjoy the salad warm or at room temperature. Perfect for cozy nights and gatherings.
Recipe Guide
- → What type of squash works best for this dish?
Butternut or acorn squash are ideal for roasting as they caramelize well and add sweetness, but sweet potatoes are a great alternative.
- → How do I ensure the chicken stays juicy?
Marinate the chicken thighs for at least 10 minutes in the dressing before roasting, and avoid overcooking by checking internal temperature.
- → Can I prepare this dish dairy-free?
Yes, simply omit the feta cheese or substitute it with a plant-based alternative to keep it dairy-free.
- → What is the best way to roast the vegetables evenly?
Toss the squash and onions with olive oil, salt, and pepper, arrange them evenly on the sheet pan, and flip halfway through roasting for even caramelization.
- → How should the salad be served?
Serve warm or at room temperature, combining the roasted vegetables and chicken with fresh baby greens and toasted pecans, drizzled with the dressing.