Save to Pinterest A hearty, vibrant salad featuring juicy roasted chicken, caramelized winter squash, and crisp greens all baked on a single sheet pan for easy prep and clean up. Perfect for a cozy, flavorful meal.
I first tasted sheet-pan salads at a Sunday family gathering after a chilly hike. Combining winter squash and chicken on one pan changed the preparation game forever: we spent less time cooking and more time sharing stories at the table.
Ingredients
- Boneless, skinless chicken thighs: 4 pieces (about 500 g)
- Winter squash: 700 g (1.5 lbs), peeled, seeded, and cut into 2 cm (¾ inch) cubes
- Red onion: 1 small, cut into thin wedges
- Mixed baby greens: 120 g (4 cups) such as 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
- Toasted pecans: 50 g (½ cup), roughly chopped
- Crumbled feta cheese (optional): 60 g (½ cup)
- Fresh parsley: 1 tbsp, chopped
Instructions
- Prepare the pan:
- Preheat the oven to 220°C (425°F). Line a large sheet pan with parchment paper.
- Mix the 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 the chicken:
- Place chicken thighs in a large bowl. Add 3 tbsp of the marinade, toss to coat, and set aside to marinate for 10 minutes.
- Prep vegetables:
- 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.
- Arrange on pan:
- Nestle the marinated chicken thighs among the vegetables on the sheet pan.
- Roast:
- Roast in the oven for 30–35 minutes, flipping vegetables halfway, until the chicken is cooked through (internal temperature 74°C/165°F) and squash is tender and caramelized.
- Rest and slice:
- Remove chicken and let rest for 5 minutes. Slice the chicken into strips.
- Make the salad:
- In a large bowl, toss the roasted vegetables with greens and half the remaining dressing.
- Serve:
- Arrange salad on plates. Top with sliced chicken, toasted pecans, feta, and parsley. Drizzle with additional dressing as desired. Serve warm or at room temperature.
Save to Pinterest This salad brought the family together after long days and we love adding a sprinkle of pecans as everyone gathers: one person always sneaks a crunchy bite before serving.
Required Tools
Large sheet pan, parchment paper, mixing bowls, whisk, chefs knife, cutting board.
Allergen Information
Dairy from feta and nuts from pecans are present; omit as needed sub seeds for nut-free. Always check ingredient labels for allergens.
Nutritional Information
Per serving: Calories 430, Total Fat 22 g, Carbohydrates 28 g, Protein 31 g.
Save to Pinterest This salad is perfect for a comforting dinner or lunch. Enjoy the mix of textures and flavors with every bite!
Answers to Recipe Questions
- → Can I substitute winter squash with another vegetable?
Yes, sweet potatoes work well as a substitute, offering a similar sweetness and texture when roasted.
- → How do I ensure the chicken stays juicy when roasting?
Marinate the chicken in the dressing for at least 10 minutes before roasting and avoid overcooking by checking internal temperature reaches 74°C (165°F).
- → What greens are best to use for this salad?
Mixed baby greens like arugula, spinach, or baby kale provide a fresh, slightly peppery contrast to the roasted ingredients.
- → Can I prepare this dish ahead of time?
You can roast the chicken and vegetables in advance, then toss with greens and dressing just before serving to maintain freshness.
- → What alternatives exist for the feta cheese?
For dairy-free options, omit the feta or try plant-based cheese substitutes to keep the creamy texture.
- → Is this dish gluten-free?
Yes, using the specified ingredients maintains a gluten-free status; always double-check condiments like mustard and vinegar for hidden gluten.