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 during a chilly evening—everyone loved how the squash turned golden and the dressing gave the chicken a rich flavor. Sheet-pan salads have become a winter staple at our house.
Ingredients
- Chicken thighs: 4 boneless, skinless (about 500 g)
- Winter squash: 700 g (1.5 lbs) butternut or acorn, peeled, seeded, and cut into 2 cm 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: 1 clove, minced
- Dried thyme: 1 tsp
- Smoked paprika: ½ tsp
- Salt and pepper: To taste
- Toasted pecans: 50 g (½ cup), chopped
- Feta cheese: 60 g (½ cup), crumbled (optional)
- Fresh parsley: 1 tbsp, chopped
Instructions
- Prepare oven and 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 in a large bowl, add 3 tbsp of marinade, toss to coat, and let marinate for 10 minutes.
- Prep vegetables:
- Arrange squash cubes and onion wedges on sheet pan. Drizzle with remaining 1 tbsp olive oil, season with salt and pepper, and toss to coat.
- Combine chicken and vegetables:
- Nestle marinated chicken among vegetables on the pan.
- Roast:
- Roast for 30"35 minutes, flipping vegetables halfway, until chicken is cooked through (74°C/165°F) and squash is caramelized.
- Rest and slice chicken:
- Remove chicken, let rest for 5 minutes, then slice into strips.
- Assemble salad:
- Toss roasted vegetables with greens and half remaining dressing. Arrange salad on plates and top with sliced chicken, pecans, feta, and parsley. Drizzle with extra dressing if desired.
- Serve:
- Enjoy salad warm or at room temperature.
Save This salad often appears at our family dinner table, especially when we want something tasty that brings everyone together. My kids enjoy helping with arranging the vegetables. It's a perfect comfort meal for cold nights.
Required Tools
Large sheet pan, parchment paper, mixing bowls, whisk, chefs knife, cutting board
Allergen Information
Contains dairy (feta); omit or substitute for dairy-free option. Contains nuts (pecans); omit or use seeds. Check mustard, vinegar, cheese for gluten or allergens.
Nutritional Information
Per serving: Calories 430, Total Fat 22 g, Carbohydrates 28 g, Protein 31 g
Save This satisfying salad is sure to brighten chilly evenings. Feel free to double for guests and customize the toppings for your family.
Recipe FAQs
- → How do I ensure the chicken stays juicy while roasting?
Marinate the chicken thighs in the oil and vinegar mixture before roasting to lock in moisture. Roasting at a high temperature and letting the meat rest after cooking also helps retain juiciness.
- → Can I substitute the winter squash with another vegetable?
Yes, sweet potatoes work well as a substitute, offering similar sweetness and texture when roasted alongside the chicken.
- → What type of greens are best for this dish?
Mixed baby greens such as arugula, spinach, or baby kale provide a fresh, crisp contrast to the warm roasted ingredients.
- → Is it possible to make this dish dairy-free?
Simply omit the feta cheese or replace it with a plant-based alternative to maintain creaminess without dairy.
- → How do I add a nut-free option for garnishing?
Omit the toasted pecans or replace them with seeds like pumpkin or sunflower seeds for a similar crunch without nuts.