Pin A hearty, vibrant salad featuring juicy roasted chicken, caramelized winter squash, and crisp greens baked together on one sheet pan for easy prep and clean-up. This is perfect for a cozy and flavorful meal that delivers both comfort and nutrition.
I first made this on a chilly evening when I wanted something hearty but simple after a busy day. The ease of roasting everything on the same sheet pan turned dinner into a stress-free experience, and my family loved every bite of the flavorful chicken and caramelized squash.
Ingredients
- Chicken thighs: 4 boneless, skinless (about 500 g)
- Winter squash: 700 g (1.5 lbs), peeled, seeded, 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 the oven:
- Preheat oven to 220°C (425°F) and line a large sheet pan with parchment paper.
- Make the marinade:
- Whisk 2 tbsp olive oil, balsamic vinegar, Dijon mustard, maple syrup, garlic, thyme, smoked paprika, salt, and pepper in a small bowl.
- Marinate chicken:
- Add chicken thighs to a bowl with 3 tbsp marinade, toss, and let sit for 10 minutes.
- Prepare vegetables:
- On the prepared sheet pan, arrange squash cubes and red onion, drizzle with 1 tbsp olive oil, season, and toss.
- Arrange and roast:
- Nestle chicken among vegetables on the sheet pan.
- Roast in oven:
- Roast 30-35 minutes, flipping vegetables halfway, until chicken reaches 74°C (165°F) and squash is tender and caramelized.
- Rest chicken:
- Remove chicken and let rest 5 minutes, then 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 chicken, pecans, feta, and parsley. Drizzle with additional dressing and serve warm or at room temperature.
Pin This salad quickly became a family favorite at our house. My kids love picking their favorite roasted veggies, and everyone enjoys having a warm salad in the colder months.
Required Tools
Large sheet pan, parchment paper, mixing bowls, whisk, chefs knife, and a sturdy cutting board are all you need for this fuss-free meal.
Allergen Information
Contains dairy (feta) and nuts (pecans); both can be omitted or swapped for allergy-friendly alternatives. Double-check labels for mustard, vinegar, and cheese.
Nutritional Information
Each serving has approximately 430 calories, 22 g total fat, 28 g carbohydrates, and 31 g protein.
Pin This simple salad delivers cozy flavors and vibrant nutrition for a satisfying main dish. Enjoy leftovers cold or gently warmed for lunch the next day.
Recipe Questions
- → Can I substitute the winter squash with another vegetable?
Yes, sweet potatoes work well as an alternative, offering a similar sweetness and texture when roasted.
- → How do I ensure the chicken stays juicy during roasting?
Marinate the chicken with olive oil, mustard, and seasonings beforehand and avoid overcooking by roasting until the internal temperature reaches 74°C (165°F).
- → Can this dish be made dairy-free?
Absolutely, simply omit the feta or replace it with a plant-based cheese alternative to keep it dairy-free.
- → What type of nuts are used, and can they be substituted?
Toasted pecans add a crunchy texture, but you may substitute with walnuts or seeds if preferred or to avoid allergens.
- → Is it better served warm or at room temperature?
This dish is delicious served warm to enjoy the roasted flavors or at room temperature for a lighter feel.