Save A hearty, vibrant salad featuring juicy roasted chicken, caramelized winter squash, and crisp greens baked together on a sheet pan. Perfect for a cozy, flavorful meal with minimal prep and clean-up.
I first made this salad for my family on a chilly evening and was amazed at how the winter squash caramelized beautifully alongside the chicken. It quickly became a favorite for its balance of sweet, savory, and crunchy elements.
Ingredients
- Chicken thighs: 4 boneless skinless, about 500 g
- Winter squash: 700 g (such as butternut or acorn), peeled seeded and cut into 2 cm cubes
- Red onion: 1 small, cut into thin wedges
- Mixed baby greens: 120 g (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: 1/2 tsp
- Salt and black pepper: to taste
- Toasted pecans: 50 g, roughly chopped
- Crumbled feta cheese: 60 g, optional
- Fresh parsley: 1 tbsp, chopped
Instructions
- Prepare oven and pan:
- Preheat oven to 220°C (425°F) and line a large sheet pan with parchment paper.
- Mix marinade:
- Whisk 2 tbsp olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, thyme, smoked paprika, salt, and pepper in a small bowl.
- Marinate chicken:
- Place chicken thighs in a large bowl and toss with 3 tbsp of the marinade. Set aside for 10 minutes.
- Prep vegetables:
- Arrange squash cubes and red onion wedges on sheet pan. Drizzle with remaining 1 tbsp olive oil, season with salt and pepper, and toss.
- Add chicken:
- Nestle marinated chicken thighs among vegetables on sheet pan.
- Roast:
- Roast for 30–35 minutes, flipping vegetables halfway, until chicken is cooked through and squash is tender and caramelized.
- Rest and slice chicken:
- Remove chicken and let rest 5 minutes, then slice into strips.
- Toss salad:
- In a large bowl toss roasted vegetables with greens and half remaining dressing.
- Finish and serve:
- Arrange salad on plates, top with sliced chicken, toasted pecans, feta (if using), and parsley. Drizzle with extra dressing. Serve warm or at room temperature.
Save This dish always brings everyone to the table quickly. My children love adding their own garnishes, and it easily adapts for picky eaters or allergies.
Required Tools
Large sheet pan, parchment paper, mixing bowls, whisk, chefs knife, cutting board
Allergen Information
Contains dairy if using feta and nuts if using pecans. Substitute as needed for dietary preferences and verify ingredient labels for allergens.
Nutritional Information
Calories: 430. Total Fat: 22 g. Carbohydrates: 28 g. Protein: 31 g (per serving)
Save This sheet-pan salad adds energy and comfort to any winter night. Enjoy each colorful bite!
Recipe Questions & Answers
- → How do I ensure the chicken stays juicy during roasting?
Marinate the chicken thighs in the olive oil and balsamic mixture for at least 10 minutes before roasting to help retain moisture and infuse flavor.
- → Can I substitute the winter squash with another vegetable?
Yes, sweet potato makes a great alternative, offering similar sweetness and texture when roasted alongside the chicken.
- → How do I get caramelized squash without burning it?
Toss the squash cubes with olive oil, salt, and pepper evenly, and roast at 220°C (425°F), turning halfway through to promote even caramelization.
- → Is it possible to make this dairy-free?
Omit the feta cheese or replace it with a plant-based alternative to keep the dish dairy-free while maintaining texture and flavor.
- → What kind of greens work best for this dish?
Mixed baby greens like arugula, spinach, and baby kale provide a pleasant contrast in texture and a fresh, peppery note to balance the roasted components.
- → How should leftovers be stored?
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to preserve the chicken's tenderness and squash texture.