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 tried this recipe on a chilly weeknight, hoping for something both wholesome and simple. The aroma of roasted squash and savory chicken quickly made it a family favorite.
Ingredients
- Chicken thighs: 4 boneless, skinless (about 500 g)
- Winter squash: 700 g (1.5 lbs), peeled, seeded, and cut into 2 cm (¾-inch) cubes (butternut or acorn works great)
- 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 black pepper: To taste
- Toasted pecans: 50 g (½ cup), roughly chopped
- Feta cheese (optional): 60 g (½ cup), crumbled
- Fresh parsley: 1 tbsp, chopped
Instructions
- Prepare oven & sheet pan:
- Preheat oven to 220°C (425°F). Line a large sheet pan with parchment paper.
- Make marinade:
- In small bowl, whisk 2 tbsp olive oil, balsamic vinegar, Dijon mustard, maple syrup, garlic, thyme, paprika, salt, and pepper.
- Marinate chicken:
- Place chicken thighs in large bowl. Add 3 tbsp marinade, toss to coat, and set aside for 10 min.
- Arrange veggies:
- On sheet pan, arrange squash and onion. Drizzle with last tbsp olive oil, season, and toss.
- Add chicken:
- Nestle marinated chicken thighs among vegetables on sheet pan.
- Roasting:
- Roast 30–35 min, flipping veggies halfway, until chicken cooked (74°C/165°F) and squash is caramelized.
- Rest and slice chicken:
- Remove chicken, let rest 5 min, then slice into strips.
- Combine salad:
- Toss roasted veggies with greens and half dressing in bowl.
- Serve:
- Arrange salad on plates. Top with chicken, pecans, feta, and parsley. Drizzle with more dressing. Serve warm or room temperature.
Save Every time I make this salad, my kids ask for seconds. It has become our go-to meal for cozy nights at home.
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. Contains nuts (pecans)—use seeds for nut-free. Always check packaged ingredients for added allergens.
Nutritional Information
Calories per serving: 430. Total Fat: 22 g, Carbohydrates: 28 g, Protein: 31 g
Save This salad is delicious served warm or at room temperature. A finishing drizzle of dressing and fresh herbs makes it extra vibrant.
Recipe Help & Answers
- → Can I substitute the winter squash with other vegetables?
Yes, sweet potatoes or pumpkin can be excellent substitutes, providing a similar sweetness and texture when roasted.
- → How do I ensure the chicken stays juicy while roasting?
Marinate the chicken thighs for at least 10 minutes to infuse flavor and help retain moisture during baking.
- → Is it possible to make this dish dairy-free?
Omit the feta cheese or replace it with a plant-based alternative to maintain a dairy-free version.
- → What type of greens work best for this dish?
Mixed baby greens like arugula, baby kale, or spinach add a fresh contrast to the warm roasted ingredients.
- → How can I add more crunch to the salad?
Toasted pecans provide a pleasant crunch, but you can also experiment with walnuts or pumpkin seeds.
- → Can I prepare this ahead of time?
Yes, roasted components can be made in advance and combined with fresh greens just before serving for optimal texture.