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.
The first time I made this salad, the comforting aroma of roasted squash and chicken filled the kitchen. It quickly became a weeknight favorite because of its color, ease, and heartiness.
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Ingredients
- Boneless, skinless chicken thighs: 4 pieces (about 500 g)
- Winter squash (butternut or acorn): 700 g (1.5 lbs), peeled, seeded, 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 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
- Feta cheese (optional): 60 g (½ cup), crumbled
- Fresh parsley: 1 tbsp, chopped
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Instructions
- Prep sheet pan:
- Preheat the oven to 220°C (425°F) and line a large sheet pan with parchment paper.
- Make 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 to marinate for 10 minutes.
- Prepare vegetables:
- On the prepared sheet pan, arrange the squash cubes and red onion wedges. Drizzle with remaining 1 tbsp olive oil, season with salt and pepper, and toss to coat.
- Arrange chicken and roast:
- Nestle the marinated chicken among the vegetables on the sheet pan.
- Bake:
- Roast in the oven for 30–35 minutes, flipping vegetables halfway, until chicken is cooked through (internal temperature 74°C/165°F) and squash is tender and caramelized.
- Rest and slice chicken:
- Remove chicken and let rest for 5 minutes, then slice into strips.
- Assemble 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 additional dressing as desired. Serve warm or at room temperature.
Save This salad was a hit at our family dinner table, getting everyone excited for hearty winter meals. The kids loved helping toss everything together and sprinkle on the garnishes.
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Required Tools
Large sheet pan, parchment paper, mixing bowls, whisk, chefs knife, cutting board
Allergen Information
Contains dairy (feta); omit or substitute for a dairy-free option. Contains nuts (pecans); omit or use seeds for nut-free. Double-check mustard, vinegar, and cheese labels for gluten or other allergens if necessary.
Nutritional Information
Per serving: Calories 430, Total Fat 22 g, Carbohydrates 28 g, Protein 31 g
Save 
This beautiful salad brings color and warmth to any table. Serve with a crisp white wine for the ultimate winter meal.
Recipe Guide
- → How can I ensure the chicken stays juicy?
Marinating the chicken with olive oil, vinegar, mustard, and spices helps lock in moisture and enhances flavor during roasting.
- → Can I substitute the winter squash with other vegetables?
Yes, sweet potatoes are a great alternative that also caramelize well and complement the flavors.
- → What is the best way to toast pecans for this dish?
Toast pecans in a dry skillet over medium heat for a few minutes until fragrant and lightly browned, stirring often to prevent burning.
- → Is it possible to prepare this dish dairy-free?
Yes, simply omit the feta cheese or use a plant-based alternative for similar creaminess without dairy.
- → How do I know when the chicken is fully cooked?
The chicken should reach an internal temperature of 74°C (165°F) and no longer appear pink inside when sliced.
- → What dressing is recommended for this salad?
Using a marinade-based dressing with olive oil, balsamic vinegar, Dijon mustard, and maple syrup ties together the roasted flavors perfectly.
