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Sheet-Pan Chicken and Squash Salad

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A hearty and nutritious sheet-pan salad featuring roasted chicken and squash, served warm with fresh greens and a zesty vinaigrette.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs
  • 2 cups butternut squash, peeled and cubed
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 4 cups mixed salad greens
  • 1/4 cup crumbled feta cheese
  • 1/4 cup pomegranate seeds (optional)
  • 1/4 cup sliced red onion
  • 2 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey

Instructions

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a bowl, toss the chicken thighs and butternut squash with olive oil, salt, pepper, and smoked paprika.
  3. Spread the chicken and squash on the baking sheet in a single layer.
  4. Roast for 25-30 minutes, until the chicken is cooked through and the squash is tender.
  5. While the chicken is roasting, whisk together balsamic vinegar, Dijon mustard, honey, and a little olive oil for the dressing.
  6. Once cooked, let the chicken rest for 5 minutes, then slice it.
  7. In a large bowl, combine mixed greens, roasted squash, sliced chicken, red onion, feta, and pomegranate seeds.
  8. Drizzle with the vinaigrette and toss gently to coat.

Notes

  • You can substitute sweet potato for butternut squash if desired.
  • For a dairy-free version, omit the feta cheese.
  • Pomegranate seeds add a nice crunch and sweetness but are optional.

Nutrition

Keywords: sheet-pan salad, chicken salad, roasted squash, healthy dinner, fall salad

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