Save to Pinterest 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 salad for a chilly weekend dinner and loved how the roasted squash added sweetness while the chicken stayed perfectly juicy. The colors and textures made it an instant family favorite.
Ingredients
- Boneless skinless chicken thighs: 4 pieces, about 500 g
- Winter squash: 700 g (1.5 lbs), peeled, seeded, and 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
- Prepare the oven:
- Preheat the oven to 220°C (425°F). Line a large sheet pan with parchment paper.
- Make the 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 the 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 the 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.
- Add chicken and roast:
- Nestle the marinated chicken thighs among the vegetables on the sheet pan. Roast in the oven for 30 to 35 minutes, flipping vegetables halfway, until the 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 the chicken into strips.
- Compose salad:
- In a large bowl, toss the roasted vegetables with greens and half the remaining dressing.
- Finish and 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 to Pinterest We shared this salad with friends one snowy evening and everyone came back for seconds. The nutty crunch and colorful squash made it extra special.
Required Tools
Large sheet pan, parchment paper, mixing bowls, whisk, chefs knife, cutting board
Allergen Information
Contains dairy (feta) and nuts (pecans). For dairy-free or nut-free, omit or substitute as needed. Check ingredient labels for any hidden allergens.
Nutritional Information
Per serving: Calories 430, Total Fat 22 g, Carbohydrates 28 g, Protein 31 g
Save to Pinterest Bring this sheet-pan salad to your next gathering for a hearty, beautiful meal. The leftovers taste great for lunch the next day!
Recipe FAQs
- → What type of squash works best for this dish?
Butternut or acorn squash are ideal for roasting as they caramelize nicely and offer a sweet, firm texture.
- → Can I substitute the chicken thighs with another protein?
Yes, boneless chicken breasts or turkey pieces can be used, though cooking times may vary.
- → How do I ensure the chicken stays juicy during roasting?
Marinating the chicken before roasting and cooking at a high temperature helps retain moisture and develop flavor.
- → What can I use instead of pecans for the garnish?
Toasted walnuts, almonds, or pumpkin seeds make excellent nutty alternatives.
- → Is it possible to make this dish dairy-free?
Yes, simply omit the feta cheese or replace it with a plant-based cheese alternative.