Pin 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 that brings out the best in winter produce.
I first tried roasting chicken and squash together on a sheet pan during a busy weeknight, and was amazed at how simple yet comforting it tasted. The textures and flavors just melded perfectly, making it an instant favorite in my home.
Ingredients
- Chicken thighs: 4 boneless, skinless (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 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: 60 g (½ cup, crumbled, optional)
- 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:
- 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 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 marinated chicken thighs among the vegetables on the sheet pan.
- Roasting:
- 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. Slice into strips.
- Toss salad:
- In a large bowl, toss roasted vegetables with greens and half the remaining dressing.
- Assemble and garnish:
- 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.
Pin This salad is now a staple for Sunday dinners, and even picky eaters in my family love the colorful combination. Sharing it always brings cheerful conversation around the table.
Required Tools
Large sheet pan, parchment paper, mixing bowls, whisk, chefs knife, cutting board
Allergen Information
Contains dairy (feta), nuts (pecans), and mustard. Always double-check labels for gluten or other allergens if needed.
Nutritional Information (per serving)
Calories: 430, Total Fat: 22 g, Carbohydrates: 28 g, Protein: 31 g
Pin Enjoy your roasted chicken and winter squash salad warm or at room temperature, and store any leftovers for a satisfying lunch the next day.
Recipe Q&A
- → What type of squash works best in this dish?
Butternut or acorn squash are ideal, offering a sweet, tender texture that caramelizes beautifully when roasted.
- → Can the chicken be substituted with another protein?
Yes, boneless skinless chicken breasts or turkey thighs can be used, adjusting cooking time as needed for thorough cooking.
- → How do I ensure the chicken stays juicy?
Marinate the chicken in the olive oil and balsamic dressing for at least 10 minutes and avoid overcooking by monitoring internal temperature.
- → Is it possible to make this dish dairy-free?
Omit the feta cheese or replace it with a plant-based alternative to keep flavors balanced without dairy.
- → What are good side options to accompany this meal?
Simple steamed grains or a glass of crisp white wine, like Sauvignon Blanc, complement the dish nicely.