Pin It 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 made this for a weeknight dinner when I craved something nourishing but quick. It was an instant favorite—the chicken stays juicy, the squash caramelizes beautifully, and the greens make it feel extra fresh.
Ingredients
- Chicken thighs: 4 boneless skinless chicken thighs (about 500 g)
- Winter squash: 700 g (1.5 lbs) squash such as butternut or acorn 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) 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 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 large sheet pan with parchment paper.
- Make marinade:
- Whisk 2 tbsp olive oil balsamic vinegar Dijon mustard maple syrup garlic thyme smoked paprika salt and pepper in a bowl.
- Marinate chicken:
- Add chicken thighs to a bowl. Toss with 3 tbsp marinade. Set aside for 10 minutes.
- Prepare vegetables:
- Arrange squash cubes and red onion on sheet pan. Drizzle with remaining 1 tbsp olive oil season and toss.
- Arrange on pan:
- Nestle marinated chicken among vegetables on sheet pan.
- Roast:
- Bake for 30–35 minutes flipping vegetables halfway until chicken is cooked through and squash is caramelized.
- Rest chicken:
- Let chicken rest for 5 minutes then slice into strips.
- Assemble salad:
- Toss roasted vegetables with greens and half the remaining dressing in a bowl.
- Finish:
- Arrange salad on plates. Top with sliced chicken pecans feta and parsley. Drizzle with extra dressing if desired. Serve warm or at room temperature.
Pin It This is a dish my family requests on chilly evenings. Everyone loves building their own plate with extra pecans or a sprinkle of feta.
Additional Section 1
Serve this salad with crusty bread for a heartier meal or enjoy on its own for a lighter gluten-free dinner.
Additional Section 2
Swapping in sweet potatoes instead of winter squash gives a sweeter twist and works beautifully.
Additional Section 3
For extra crunch add roasted pumpkin seeds or sunflower seeds in place of pecans.
Pin It This sheet-pan salad brings warmth and color to any meal. The flavors meld perfectly and clean-up is a breeze.
Recipe FAQs
- → What is the best winter squash to use?
Butternut or acorn squash both work well, offering sweet, tender flesh that caramelizes beautifully when roasted.
- → Can I prepare this dish ahead of time?
You can marinate the chicken ahead and chop the vegetables in advance, but roasting is best done fresh for optimal texture.
- → How do I ensure the chicken stays juicy?
Marinate the chicken for at least 10 minutes and avoid overcooking by checking internal temperature reaches 165°F (74°C).
- → What can I substitute if I want a dairy-free option?
Simply omit the feta or use a plant-based cheese alternative to keep the dish dairy-free.
- → What wine pairs nicely with this dish?
A crisp Sauvignon Blanc complements the sweet and savory flavors without overpowering the delicate greens.
- → Can sweet potato replace winter squash?
Yes, sweet potato is a suitable substitute, providing similar texture and a natural sweetness that roasts well.