Save A hearty, vibrant salad featuring juicy roasted chicken, caramelized winter squash, and crisp greens baked together on one sheet pan for easy prep and clean-up. This recipe creates a cozy, flavorful meal ideal for cooler months.
I first tried this sheet-pan salad during a busy winter weekend, discovering how effortless it is to assemble a wholesome meal using just one pan. The combination of roasted squash and juicy chicken instantly became a family favorite.
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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 (butternut or acorn)
- 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 pepper: freshly ground, 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
- Prepare Oven:
- Preheat oven to 220°C (425°F). Line a large sheet pan with parchment paper.
- Make Marinade:
- In a 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 marinade, toss, and set aside for 10 minutes.
- Prep Vegetables:
- Arrange squash cubes and red onion wedges on sheet pan. Drizzle with 1 tbsp olive oil, season, and toss.
- Combine and Roast:
- Nestle marinated chicken among vegetables. Roast for 30–35 minutes, flipping vegetables halfway, until chicken is cooked (74°C/165°F) and squash is tender.
- Rest and Slice:
- Remove chicken and let rest for 5 minutes. Slice into strips.
- Toss Salad:
- Toss roasted vegetables with greens and half the dressing in a bowl.
- Assemble and Serve:
- Arrange salad on plates. Top with sliced chicken, toasted pecans, feta, and parsley. Drizzle with extra dressing as desired.
Save Sharing this salad at our Sunday family dinner brought everyone together around the table, enjoying the comforting flavors and warmth of roasted winter vegetables.
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Required Tools
Large sheet pan, parchment paper, mixing bowls, whisk, chefs knife, cutting board
Allergen Information
Contains dairy (feta). Contains nuts (pecans). Always verify ingredient labels for potential allergens.
Nutritional Information
Calories: 430. Total Fat: 22 g. Carbohydrates: 28 g. Protein: 31 g per serving.
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This sheet-pan salad brings effortless comfort and vibrant flavors to busy days. Enjoy warm or at room temperature for easy, nourishing meals.
Recipe FAQ
- → What is the best type of winter squash to use?
Butternut or acorn squash works well due to their sweetness and texture which caramelize nicely during roasting.
- → Can I prepare the dish ahead of time?
Yes, you can marinate the chicken in advance and roast the vegetables shortly before serving for freshness.
- → What substitutions work for pecans and feta?
To accommodate allergies or preferences, replace pecans with seeds and feta with a dairy-free cheese alternative.
- → How do I ensure the chicken stays tender?
Marinating the chicken in the dressing before roasting helps retain moisture and enhance flavor.
- → Is it possible to make this gluten-free?
Yes, all ingredients are naturally gluten-free, but always check labels on condiments for hidden gluten.
