Sheet-Pan Chicken and Squash Salad

This Sheet-Pan Chicken and Squash Salad is a wholesome, hearty, and colorful dish that combines tender roasted chicken with caramelized squash and fresh greens. It is a convenient, one-pan meal perfect for busy weeknights or relaxed weekend dinners. Balanced with protein, fiber, and seasonal vegetables, this salad is as nutritious as it is delicious.

Why You’ll Love This Recipe

This recipe is the ideal combination of ease and flavor. By using a sheet pan, cleanup is minimal, and the cooking process is straightforward. The chicken is juicy and flavorful, the squash brings a natural sweetness, and the greens add freshness and crunch. This salad is satisfying enough to be a main course and flexible enough to accommodate dietary preferences or ingredient substitutions.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Boneless, skinless chicken thighs or breasts

• Butternut squash, peeled and cubed

• Olive oil

• Salt

• Black pepper

• Garlic powder

• Paprika

• Mixed salad greens (such as arugula, spinach, or spring mix)

• Red onion, thinly sliced

• Crumbled feta or goat cheese (optional)

• Balsamic vinegar or your preferred vinaigrette

directions

1. Preheat the oven to 400°F (200°C).

2. On a large sheet pan, toss the cubed squash with olive oil, salt, pepper, garlic powder, and paprika. Spread it into an even layer.

3. Add the chicken to the sheet pan, seasoning it with the same mixture of spices and a drizzle of olive oil.

4. Roast in the oven for 25–30 minutes, flipping the chicken halfway through, until the squash is caramelized and the chicken is cooked through (internal temperature should reach 165°F or 74°C).

5. While the chicken and squash roast, prepare the salad base with mixed greens and sliced red onions.

6. Once cooked, let the chicken rest for a few minutes, then slice.

7. Assemble the salad by placing the warm squash and sliced chicken over the greens. Top with cheese and drizzle with balsamic vinegar or vinaigrette.

8. Serve immediately.

Servings and timing

This recipe serves approximately 4 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Vegetarian: Substitute chicken with roasted chickpeas or tofu.

• Add grains: Include cooked quinoa, farro, or couscous for a more filling dish.

• Use different squash: Try acorn squash or delicata squash if butternut is unavailable.

• Spice it up: Add chili flakes or cayenne pepper to the seasoning blend.

• Alternative greens: Kale or romaine lettuce also work well in place of mixed greens.

storage/reheating

Store leftover chicken and squash separately from the salad greens to maintain freshness.
Refrigerate in airtight containers for up to 3 days.
To reheat, warm the chicken and squash in the oven at 350°F (175°C) for 10–15 minutes or microwave in short intervals until heated through.
Assemble with fresh greens before serving.

FAQs

How can I make this recipe dairy-free?

Omit the cheese or use a dairy-free alternative such as almond-based feta or nutritional yeast.

Can I use pre-cut squash?

Yes, pre-cut squash is a convenient option and works just as well. Just ensure the pieces are evenly sized for even roasting.

Can I substitute chicken thighs with breasts?

Yes, both cuts work. Chicken breasts are leaner and may cook slightly faster, so monitor them closely to avoid overcooking.

What dressing pairs best with this salad?

A tangy vinaigrette like balsamic, red wine, or lemon-based dressing complements the roasted flavors beautifully.

Is this recipe gluten-free?

Yes, the ingredients listed are naturally gluten-free. Always double-check store-bought dressings or seasonings for any added gluten.

Can I add nuts or seeds for extra crunch?

Absolutely. Toasted pecans, pumpkin seeds, or sliced almonds add excellent texture and flavor.

How do I know when the chicken is fully cooked?

Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

Can I prepare the ingredients ahead of time?

Yes. You can chop the vegetables and season the chicken in advance, storing them in the refrigerator until ready to roast.

What other vegetables go well in this salad?

Roasted carrots, Brussels sprouts, or sweet potatoes are great additions or substitutes.

How can I make this a complete meal for lunch prep?

Prepare and store individual containers with the roasted components and keep the greens and dressing separate until ready to eat.

Conclusion

The Sheet-Pan Chicken and Squash Salad is a flavorful and practical meal that brings together roasted, savory goodness with the freshness of a green salad. With its simple preparation and satisfying ingredients, it’s perfect for any occasion, from a busy weeknight dinner to an elegant lunch. Customize it to your liking and enjoy a well-balanced, nourishing dish all year round

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