# What you'll need:
→ Proteins
01 - 4 boneless, skinless chicken thighs
→ Vegetables
02 - 1.5 lbs winter squash (butternut or acorn), peeled, seeded, cut into ¾-inch cubes
03 - 1 small red onion, thinly sliced into wedges
04 - 4 cups mixed baby greens (arugula, spinach, 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 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 pepper.
03 - Place chicken thighs into a large bowl; add 3 tbsp of the dressing, toss to coat, and let marinate for 10 minutes.
04 - On the prepared sheet pan, arrange the squash cubes and red onion wedges. Drizzle with remaining 1 tbsp olive oil, season with salt and pepper, and toss to coat evenly.
05 - Nestle the marinated chicken thighs among the vegetables on the sheet pan.
06 - Bake for 30 to 35 minutes, flipping vegetables halfway through, until chicken reaches an internal temperature of 165°F and squash is tender and caramelized.
07 - Remove chicken from oven and let rest for 5 minutes. Slice into strips.
08 - In a large bowl, toss roasted vegetables with baby greens and half of the remaining dressing.
09 - Arrange salad on plates; top with sliced chicken, toasted pecans, crumbled feta (optional), and chopped parsley. Drizzle additional dressing as desired and serve warm or at room temperature.
