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.
The first time I made this sheet-pan salad, my whole family was drawn to the deep aroma of roasted squash and chicken wafting through the house. The simple prep made it a go-to for busy winter evenings, and even the kids loved the sweet caramelized vegetables mixed with greens.
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 (butternut or acorn)
- 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 clove: 1, 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
- Preheat Oven:
- Preheat the 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 the marinade, toss to coat, and set aside to marinate for 10 minutes.
- Prepare 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.
- Combine Chicken & Veggies:
- 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 & Slice Chicken:
- Remove chicken and let rest for 5 minutes. Slice the chicken into strips.
- Toss 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 became a holiday favorite in our home, especially when we gather for casual winter dinners. It is always fun to watch everyone help themselves to big, colorful servings straight off the pan.
Required Tools
Large sheet pan, parchment paper, mixing bowls, whisk, chefs knife, cutting board
Allergen Information
Contains dairy (feta). Omit or substitute for a dairy-free option. Contains nuts (pecans). Use seeds for nut-free. Double-check labels as needed.
Nutritional Information
Per serving: Calories 430, Total Fat 22 g, Carbohydrates 28 g, Protein 31 g
Save to Pinterest Serve this salad warm for the best experience, but it also tastes great at room temperature. The leftovers make a delicious lunch the next day.
Recipe Questions & Answers
- → How do I ensure the chicken stays juicy when roasting?
Marinate the chicken thighs for at least 10 minutes with olive oil and seasonings before roasting. Avoid overcooking by roasting until the internal temperature reaches 74°C (165°F).
- → Can I substitute the winter squash with another vegetable?
Yes, sweet potatoes are a great alternative to winter squash and will provide a similar texture and sweetness when roasted.
- → What greens work best for this salad?
Mixed baby greens such as arugula, spinach, or baby kale complement the roasted flavors well and add freshness to the dish.
- → How should the dish be served?
Serve warm or at room temperature, drizzled with the remaining dressing, and topped with toasted pecans, feta, and fresh parsley for added flavor and texture.
- → Is there a dairy-free option available?
Yes, simply omit the crumbled feta or replace it with a plant-based alternative to keep it dairy-free.