Pin A hearty, vibrant salad featuring juicy roasted chicken, caramelized winter squash, and crisp greens baked together on one sheet pan for easy preparation and cleanup. Perfect for a cozy, flavorful meal that brings comfort to your table.
I first made this roasted chicken & winter squash sheet-pan salad on a cold weeknight, hoping to combine hearty ingredients and effortless cooking. The caramelized squash and savory chicken proved to be a favorite among my family.
Ingredients
- Chicken thighs: 4 boneless skinless (about 500 g)
- Winter squash: 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: 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
- Toasted pecans: 50 g (½ cup) roughly chopped
- Feta cheese: 60 g (½ cup) crumbled (optional)
- Fresh parsley: 1 tbsp chopped
Instructions
- Preheat and prepare pan:
- Preheat oven to 220°C (425°F). Line a large sheet pan with parchment paper.
- Mix 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 marinade toss well and set aside to marinate for 10 minutes.
- Prepare vegetables:
- Arrange squash cubes and red onion wedges on sheet pan. Drizzle with remaining 1 tbsp olive oil season with salt and pepper toss to coat.
- Combine on pan:
- Nestle marinated chicken thighs among vegetables on the sheet pan.
- Roast:
- Roast in oven for 30–35 minutes flipping vegetables halfway until chicken is cooked through (internal temperature 74°C/165°F) and squash is tender caramelized.
- Rest and slice:
- Remove chicken and let rest 5 minutes. Slice chicken into strips.
- Toss salad:
- In a large bowl toss roasted vegetables with greens and half remaining dressing.
- Plate 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 My family requests this salad every autumn especially on busy nights. Watching everyone gather around the table sharing good food is the heart of our home.
Required Tools
Large sheet pan, parchment paper, mixing bowls, whisk, chefs knife, cutting board
Allergen Information
Contains dairy (feta) and nuts (pecans); for dairy-free or nut-free versions omit or substitute as preferred and double-check product labels
Nutritional Information
Calories: 430, Total Fat: 22 g, Carbohydrates: 28 g, Protein: 31 g (per serving)
Pin This sheet-pan salad makes an effortless main dish for weeknights and keeps well for next-day lunches. Enjoy every flavorful bite.
Recipe FAQ
- → What type of squash works best?
Butternut or acorn squash are ideal due to their sweetness and texture when roasted, but sweet potatoes can also be used as a substitute.
- → Can I prepare this dish dairy-free?
Yes, simply omit the feta cheese or substitute it with a plant-based alternative to keep it dairy-free.
- → How do I ensure the chicken stays juicy?
Marinate the chicken thighs for at least 10 minutes with the dressing to infuse flavor and maintain moisture during roasting.
- → What temperature should the oven be set to?
Preheat the oven to 220°C (425°F) to properly caramelize the squash and cook the chicken evenly on the sheet pan.
- → Can this meal be served warm or cold?
It can be enjoyed warm or at room temperature, making it versatile for different serving preferences.
- → Are there any nut-free options?
To make it nut-free, omit the toasted pecans or replace them with seeds such as pumpkin or sunflower seeds.