Pin It 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.
Sheet-pan dinners became my go-to on chilly evenings when I craved something hearty but simple. The aroma of roasted squash and savory chicken always brings everyone to the kitchen, eager for dinner.
Ingredients
- Boneless, skinless chicken thighs: 4 pieces (about 500 g)
- Winter squash: 700 g (1.5 lbs), peeled, seeded, cut into 2 cm (3/4-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: 1 clove, minced
- Dried thyme: 1 tsp
- Smoked paprika: 1/2 tsp
- Salt and black pepper: To taste
- Toasted pecans: 50 g (1/2 cup), roughly chopped
- Crumbled feta cheese (optional): 60 g (1/2 cup)
- Fresh parsley: 1 tbsp, chopped
Instructions
- Prep and preheat:
- Preheat oven to 220°C (425°F). Line a large sheet pan with parchment paper.
- Make the marinade:
- Whisk 2 tbsp olive oil, balsamic vinegar, mustard, maple syrup, garlic, thyme, paprika, salt, and pepper in a bowl.
- Marinate chicken:
- Place chicken thighs in a bowl. Add 3 tbsp marinade, toss to coat, and marinate 10 minutes.
- Prepare vegetables:
- On sheet pan, arrange squash and onion. Drizzle with 1 tbsp olive oil, season, toss to coat.
- Combine and roast:
- Nestle chicken thighs among vegetables. Roast 30–35 minutes, flipping vegetables halfway, until chicken is 74°C (165°F) and squash is tender.
- Slice the chicken:
- Remove chicken, rest 5 minutes, slice into strips.
- Toss salad:
- Toss roasted vegetables with greens and half remaining dressing.
- Plate and finish:
- Top salad with sliced chicken, pecans, feta, parsley, and drizzle extra dressing. Serve warm or at room temperature.
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The whole family gathers as soon as this salad comes out of the oven, each person eager to build their own plate topped just the way they love it.
Required Tools
Large sheet pan, parchment paper, mixing bowls, whisk, chefs knife, cutting board
Allergen Information
Contains dairy and nuts: adapt with substitutes for allergies. Always verify ingredient labels for gluten, dairy, and nuts as needed.
Nutritional Information (per serving)
Calories: 430 | Total Fat: 22 g | Carbohydrates: 28 g | Protein: 31 g
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This sheet-pan salad is simple, comforting, and perfect for any season. Enjoy leftovers cold or warm for lunch the next day.