# What You'll Need:
→ Proteins
01 - 4 boneless, skinless chicken thighs (1.1 lbs)
→ Vegetables
02 - 1.5 lbs winter squash (butternut or acorn), peeled, seeded, and cut into ¾-inch cubes
03 - 1 small red onion, cut into thin wedges
04 - 4 cups mixed baby greens (arugula, spinach, or baby kale)
→ Marinade & Dressing
05 - 3 tbsp olive oil, divided
06 - 2 tbsp balsamic vinegar
07 - 1 tbsp Dijon mustard
08 - 1 tbsp maple syrup or honey
09 - 1 garlic clove, minced
10 - 1 tsp dried thyme
11 - ½ tsp smoked paprika
12 - Salt and freshly ground black pepper, to taste
→ Garnishes
13 - ½ cup toasted pecans, roughly chopped
14 - ½ cup crumbled feta cheese (optional)
15 - 1 tbsp fresh parsley, chopped
# How to Make It:
01 - Preheat the oven to 425°F and line a large sheet pan with parchment paper.
02 - In a small bowl, whisk together 2 tbsp olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, dried thyme, smoked paprika, salt, and black pepper.
03 - Place chicken thighs in a large bowl, add 3 tbsp of the marinade, toss to coat evenly, and let rest for 10 minutes.
04 - Arrange the squash cubes and red onion wedges on the prepared sheet pan; drizzle with the remaining 1 tbsp olive oil, season with salt and pepper, and toss to coat.
05 - Nestle the marinated chicken thighs among the vegetables on the sheet pan.
06 - Roast in the preheated oven for 30 to 35 minutes, flipping the vegetables halfway through, until the chicken reaches an internal temperature of 165°F and the squash is tender and caramelized.
07 - Remove the chicken from the oven and let it rest for 5 minutes before slicing into strips.
08 - In a large bowl, combine the roasted vegetables with the mixed greens and half of the remaining dressing; toss gently.
09 - Divide the salad among plates, top with sliced chicken, toasted pecans, crumbled feta (if using), and parsley; drizzle with additional dressing as desired before serving warm or at room temperature.
