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.
I first made this sheet-pan salad on a chilly weekend when I wanted something comforting but not heavy. Roasting everything together brings out incredible flavor and leaves me with only one pan to clean.
Ingredients
- Boneless, skinless chicken thighs: 4 pieces (about 500 g)
- Winter squash (butternut or acorn): 700 g (1.5 lbs), peeled, seeded, and cut into 2 cm (¾-inch) cubes
- Red onion: 1 small, cut into thin wedges
- Mixed baby greens (arugula, spinach, baby kale): 120 g (4 cups)
- 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
- Prepare oven and pan:
- Preheat 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 bowl. Add 3 tbsp of the marinade, toss to coat, and set aside for 10 minutes.
- Prepare vegetables:
- On the sheet pan, arrange squash cubes and red onion. Drizzle with remaining 1 tbsp olive oil, season with salt and pepper, and toss.
- Arrange ingredients:
- Nestle marinated chicken thighs among the vegetables on the pan.
- Roast:
- Roast 30–35 minutes, flipping vegetables halfway, until chicken is cooked through and squash is tender and caramelized.
- Rest and slice chicken:
- Remove chicken, let rest for 5 minutes, then slice into strips.
- Combine and dress salad:
- Toss roasted vegetables with greens and half the remaining dressing.
- Assemble and serve:
- Arrange salad on plates. Top with sliced chicken, pecans, feta, and parsley. Drizzle with more dressing if desired. Serve warm or at room temperature.
Save This salad became an instant family favorite—everyone enjoys picking their favorite toppings, and it is easy to scale up for gatherings.
Required Tools
Large sheet pan, parchment paper, mixing bowls, whisk, chefs knife, cutting board
Allergen Information
Contains dairy (feta); omit or substitute for dairy-free. Contains nuts (pecans); omit or use seeds for nut-free. Double-check all ingredient labels to ensure gluten-free and allergen safe.
Nutritional Information
Per serving: 430 calories, 22 g total fat, 28 g carbohydrates, 31 g protein
Save This dish brings warmth and color to any table. Enjoy with a crisp white wine for the perfect meal.
Recipe FAQ
- → How do I ensure the chicken stays juicy when roasting?
Marinate the chicken thighs for at least 10 minutes with olive oil and spices to lock in moisture, and avoid overcooking by roasting until the internal temperature reaches 74°C (165°F).
- → Can I substitute the winter squash with other vegetables?
Yes, sweet potatoes or butternut squash can be used as alternatives for similar sweetness and texture.
- → What is the best way to achieve caramelized vegetables?
Roast the squash and onions with olive oil and seasonings at a high temperature (220°C/425°F), tossing halfway through to promote even browning.
- → How can I make this dish dairy-free?
Simply omit the feta cheese or substitute it with a plant-based alternative without compromising flavor.
- → What greens work best in this dish?
Mixed baby greens such as arugula, spinach, or baby kale add freshness and a slight peppery note to balance the roasted ingredients.
- → Is it possible to prepare this meal ahead of time?
Yes, you can roast the chicken and vegetables in advance, then assemble with fresh greens and dressing before serving.