Save 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.
This salad became a weekly favorite after I discovered the magic of roasting chicken and squash together. The mix of warm, caramelized vegetables and juicy chicken always brings comforting winter flavors to our table.
Ingredients
- Boneless, skinless chicken thighs: 4 pieces (about 500 g)
- Winter squash: 700 g (1.5 lbs), 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 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
- Prepare oven and pan:
- Preheat the oven to 220°C (425°F). Line a large sheet pan with parchment paper.
- Make marinade and dressing:
- 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 for 10 minutes.
- Prepare vegetables:
- On the sheet pan, arrange squash and red onion. Drizzle with remaining 1 tbsp olive oil, season, and toss.
- Combine components:
- Nestle marinated chicken among vegetables on the sheet pan.
- Roast:
- Roast for 30–35 minutes, flipping vegetables halfway, until chicken is cooked through (74°C/165°F) and squash is tender.
- Rest and slice chicken:
- Remove chicken and let rest for 5 minutes. Slice into strips.
- Mix salad:
- In a large bowl, toss roasted vegetables with greens and half the remaining dressing.
- Finish and serve:
- Arrange salad on plates. Top with sliced chicken, toasted pecans, feta, and parsley. Drizzle with more dressing if desired. Serve warm or at room temperature.
Save One of the best family nights is when we gather around the kitchen to make this salad together. Everyone enjoys customizing their plate with their favorite toppings, making dinner feel extra special.
Required Tools
Large sheet pan, parchment paper, mixing bowls, whisk, chefs knife, cutting board
Allergen Information
Contains dairy (feta) and nuts (pecans). Always check labels for gluten or allergens. Omit or substitute for dietary needs.
Nutritional Information
Calories: 430, Total Fat: 22 g, Carbohydrates: 28 g, Protein: 31 g per serving
Save This cozy salad makes winter dining easy and delicious. Enjoy customizing it to suit your cravings!
Recipe Guide
- → How do I ensure the chicken stays juicy?
Marinate the chicken thighs for at least 10 minutes in the dressing. Roasting at a high temperature helps seal juices while cooking evenly.
- → Can I substitute the winter squash?
Yes, sweet potatoes work well as a substitute and offer a similar texture and sweetness.
- → How do I get the squash nicely caramelized?
Toss the squash cubes with olive oil, salt, and pepper before spreading evenly on the sheet pan. Roast until golden brown, flipping halfway through.
- → Is feta cheese necessary for this dish?
Feta adds a creamy, tangy element but can be omitted or replaced with a dairy-free alternative if preferred.
- → What side dishes pair well with this meal?
A crisp white wine like Sauvignon Blanc complements the flavors, and a light bread or quinoa salad suits well alongside.
- → Can this meal be prepared ahead?
Roast the chicken and vegetables in advance, then toss with greens and dressing just before serving for best freshness.