Save A hearty, vibrant salad featuring juicy roasted chicken, caramelized winter squash, and crisp greens baked together on a single sheet pan for easy prep and clean-up. Enjoy a cozy, flavorful meal with minimal fuss.
The first time I made this sheet-pan salad, I was surprised how delicious and satisfying it felt without needing tons of separate pots and pans. It's a go-to for busy nights when I crave something both nourishing and comforting!
Ingredients
- Chicken thighs: 4 boneless, skinless (about 500 g)
- Winter squash: 700 g peeled, seeded, cut into 2 cm 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: 1 clove, minced
- Dried thyme: 1 tsp
- Smoked paprika: ½ tsp
- Salt and black pepper: To taste
- Pecans: 50 g (½ cup) toasted, chopped
- Feta cheese (optional): 60 g (½ cup) crumbled
- Fresh parsley: 1 tbsp, chopped
Instructions
- Preheat & Prep:
- Set oven to 220°C (425°F) and line sheet pan with parchment paper.
- Make Marinade:
- Whisk 2 tbsp olive oil, balsamic vinegar, Dijon mustard, maple syrup, garlic, thyme, smoked paprika, salt, and pepper in a bowl.
- Marinate Chicken:
- Toss chicken thighs with 3 tbsp marinade and let sit for 10 minutes.
- Prepare Vegetables:
- Arrange squash and red onion on pan; drizzle with 1 tbsp olive oil, season, and toss.
- Combine on Pan:
- Nestle marinated chicken among vegetables.
- Roast:
- Bake 30–35 minutes, flipping vegetables halfway, until chicken is cooked and squash is caramelized.
- Slice Chicken:
- Let chicken rest 5 minutes, then slice into strips.
- Toss Salad:
- Toss roasted vegetables with greens and half the remaining dressing.
- Serve:
- Arrange salad on plates, top with chicken, pecans, feta, parsley, and drizzle with remaining dressing.
Save This salad was such a hit at a recent family dinner, everyone asked for seconds before the pan was even cool! It's become part of our regular winter meal rotation because it's so easy to share.
Required Tools
Large sheet pan, parchment paper, mixing bowls, whisk, chefs knife, cutting board
Allergen Information
Contains dairy and nuts. For dairy-free, omit feta or use substitute. For nut-free, replace pecans with seeds. Always check labels for hidden gluten or allergens.
Nutritional Information (per serving)
Calories: 430. Total Fat: 22 g. Carbohydrates: 28 g. Protein: 31 g
Save This vibrant salad is hearty enough for dinner, and leftovers taste wonderful next day. It's the perfect balanced winter meal!
Kitchen Guide
- → Can I substitute the winter squash with another vegetable?
Yes, sweet potatoes make a great alternative, offering similar sweetness and texture when roasted.
- → How do I ensure the chicken stays juicy during roasting?
Marinate the chicken for at least 10 minutes before roasting and avoid overcooking by using an internal temperature of 74°C (165°F).
- → Is it possible to prepare this dish dairy-free?
Absolutely, simply omit the feta cheese or substitute it with a plant-based alternative for a dairy-free option.
- → What kind of greens work best in this dish?
Mixed baby greens like arugula, spinach, or baby kale provide freshness and a slight peppery note that complements the roasted ingredients well.
- → Can this meal be served warm or cold?
It can be enjoyed both warm or at room temperature, making it versatile for different preferences and occasions.