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