Save to Pinterest 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 salad on a chilly evening when I wanted dinner with minimal effort and maximum flavor. The combination of roasted chicken and squash won everyone over at the table.
Ingredients
- Chicken thighs: 4 boneless, skinless (about 500 g)
- Winter squash: 700 g (1.5 lbs), such as butternut or acorn, peeled, seeded, cut into 2 cm (¾-inch) cubes
- Red onion: 1 small, cut into thin wedges
- 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: ½ tsp
- Salt and freshly ground black pepper: to taste
- Pecans: 50 g (½ cup) toasted, roughly chopped
- Feta cheese (optional): 60 g (½ cup) crumbled
- Fresh parsley: 1 tbsp, chopped
Instructions
- Prepare oven:
- Preheat oven to 220°C (425°F). Line a large sheet pan with parchment paper.
- Make marinade:
- In a small bowl, whisk together 2 tbsp olive oil, balsamic vinegar, Dijon mustard, maple syrup, garlic, thyme, smoked paprika, salt, and pepper.
- Marinate chicken:
- Place chicken thighs in a large bowl. Add 3 tbsp of marinade, toss to coat, and set aside for 10 minutes.
- Prepare vegetables:
- On the sheet pan, arrange squash cubes and red onion wedges. Drizzle with 1 tbsp olive oil, season, and toss to coat.
- Add chicken:
- Nestle marinated chicken thighs among vegetables.
- Roast:
- Roast for 30–35 minutes, flipping vegetables halfway, until chicken is cooked through (internal temperature 74°C/165°F) and squash is tender and caramelized.
- Slice chicken:
- Remove chicken and let rest for 5 minutes. Slice into strips.
- Toss salad:
- In a large bowl, toss roasted vegetables with greens and half the remaining dressing.
- Serve:
- Arrange salad on plates, top with sliced chicken, pecans, feta, and parsley. Drizzle with more dressing as desired. Serve warm or at room temperature.
Save to Pinterest This salad is a favorite for family weekends, making everyone happy with just one pan to wash at the end—and the nutty pecans are always kid-approved.
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); omit or use seeds for nut-free. Always check condiment labels for hidden allergens.
Nutritional Information
Per serving: Calories 430, Total Fat 22 g, Carbohydrates 28 g, Protein 31 g
Save to Pinterest This sheet-pan salad offers color and comfort in every bite. Make extra—you'll want leftovers for lunch!
Recipe FAQs
- → What type of squash works best here?
Butternut or acorn squash provide the right sweetness and texture when caramelized in this dish.
- → Can I prepare this dish ahead of time?
Yes, marinate the chicken in advance and chop vegetables beforehand to speed up cooking.
- → How do I ensure the chicken stays juicy?
Marinate the chicken with olive oil and spices, and avoid overcooking by roasting until internal temperature reaches 74°C (165°F).
- → What are good alternatives to pecans and feta?
Toasted seeds like pumpkin or sunflower work well for crunch, and dairy-free cheese alternatives can replace feta.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, but double-check labels on condiments used.