# What You Need:
→ Proteins
01 - 4 boneless, skinless chicken thighs (approximately 1.1 lbs)
→ Vegetables
02 - 1.5 lbs winter squash (butternut or acorn), peeled, seeded, and cut into ¾-inch cubes
03 - 1 small red onion, cut into thin wedges
04 - 4 cups mixed baby greens (arugula, spinach, or baby kale)
→ Marinade & Dressing
05 - 3 tbsp olive oil, divided
06 - 2 tbsp balsamic vinegar
07 - 1 tbsp Dijon mustard
08 - 1 tbsp maple syrup or honey
09 - 1 garlic clove, minced
10 - 1 tsp dried thyme
11 - ½ tsp 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 tbsp fresh parsley, chopped
# Directions:
01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a small bowl, whisk together 2 tablespoons olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, dried thyme, smoked paprika, salt, and pepper until combined.
03 - Place chicken thighs in a large bowl. Add 3 tablespoons of the marinade and toss to coat evenly. Let it marinate for 10 minutes.
04 - Arrange the squash cubes and red onion wedges on the prepared sheet pan. Drizzle with remaining 1 tablespoon olive oil, season with salt and pepper, and toss to coat.
05 - Nestle the marinated chicken thighs among the vegetables on the sheet pan.
06 - Roast for 30 to 35 minutes, flipping the vegetables halfway through, until the chicken reaches an internal temperature of 165°F and the squash is tender and caramelized.
07 - Remove chicken from the oven and let rest for 5 minutes. Slice into strips.
08 - In a large bowl, toss the roasted squash and onions with the baby greens and half of the remaining dressing.
09 - Arrange the salad on plates. Top with sliced chicken, toasted pecans, crumbled feta if using, and chopped parsley. Drizzle with additional dressing as desired.
