# What You'll Need:
→ Proteins
01 - 4 boneless, skinless chicken thighs (approximately 1 pound)
→ Vegetables
02 - 1.5 pounds winter squash (butternut or acorn), peeled, seeded, and cut into ¾-inch cubes
03 - 1 small red onion, sliced into thin wedges
04 - 4 cups mixed baby greens (arugula, spinach, or baby kale)
→ Marinade & Dressing
05 - 3 tablespoons olive oil, divided
06 - 2 tablespoons balsamic vinegar
07 - 1 tablespoon Dijon mustard
08 - 1 tablespoon maple syrup or honey
09 - 1 garlic clove, minced
10 - 1 teaspoon dried thyme
11 - ½ teaspoon 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 tablespoon fresh parsley, chopped
# Step-by-Step Guide:
01 - Set oven to 425°F. Line a large sheet pan with parchment paper.
02 - Combine 2 tablespoons olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, dried thyme, smoked paprika, salt, and pepper in a small bowl; whisk until combined.
03 - Place chicken thighs in a large bowl, add 3 tablespoons of the prepared marinade, toss thoroughly, and allow to marinate for 10 minutes.
04 - Arrange squash cubes and red onion wedges on the sheet pan; drizzle with the remaining 1 tablespoon olive oil, season with salt and pepper, and toss to coat evenly.
05 - Nestle marinated chicken thighs among the vegetables on the pan.
06 - Place the sheet pan in the oven and roast for 30 to 35 minutes, flipping vegetables halfway through cooking, until chicken reaches an internal temperature of 165°F and squash is tender and caramelized.
07 - Remove chicken from the oven and let rest for 5 minutes before slicing into strips.
08 - In a large bowl, toss roasted squash and onions with mixed baby greens and half of the remaining dressing.
09 - Divide salad among plates, top with sliced chicken, toasted pecans, crumbled feta (if using), and chopped parsley; drizzle with remaining dressing as desired. Serve warm or at room temperature.
