This wholesome Sheet-Pan Chicken and Squash Salad is a vibrant, all-in-one meal that's perfect for weeknights. Juicy lemon-marinated chicken thighs roast alongside tender delicata squash, crispy Halloumi cheese, and sweet shallots. Everything is tossed with fresh kale and a bright, tangy lemon-maple dressing for a perfectly balanced dish full of texture and flavor.

Why You’ll Love This Recipe

One-pan simplicity for easy prep and cleanup
A satisfying mix of protein, vegetables, and greens
Sweet, savory, tangy, and spiced flavors in every bite
Halloumi adds a deliciously crispy, salty contrast
Perfect for meal prep or a cozy family dinner

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken and Vegetables:

Garlic cloves
Lemon (zest and juice)
Extra-virgin olive oil
Kosher salt (Diamond Crystal or Morton)
Freshly ground black pepper
Bone-in, skin-on chicken thighs
Delicata squash
Halloumi cheese
Ground cumin
Shallots

For the Salad Dressing:

Dijon mustard
Pure maple syrup
Kale

Directions

Marinate the Chicken
Preheat oven to 425°F (220°C) and place rack in upper third.
In a bowl, mix half the garlic, lemon zest, 3 tablespoon olive oil, 2 teaspoon kosher salt, and pepper.
Rub the marinade over the chicken thighs.
Prepare the Vegetables
Cut delicata squash in half lengthwise, remove seeds, and slice into 1” pieces.
On one half of a baking sheet, add squash and Halloumi. Drizzle with 1 tablespoon olive oil, grate remaining garlic on top, sprinkle with cumin, 1 teaspoon kosher salt, and pepper. Toss and spread evenly.
Roast the Chicken and Vegetables
Place shallot slices in 6 piles on the other half of the sheet. Top each with a chicken thigh, skin side up.
Roast for 33–36 minutes until chicken is 165°F and squash is tender.
Broil for Crispiness
Broil for 2 minutes to crisp up chicken skin and brown vegetables.
Make the Dressing
In a bowl, whisk lemon juice, Dijon, maple syrup, and ½ teaspoon kosher salt. Season with pepper.
Slowly whisk in remaining ⅓ cup olive oil until emulsified.
Assemble the Salad
Massage dressing into chopped kale.
Slice cooked chicken and discard bones.
Toss kale with sliced chicken, roasted squash, Halloumi, and shallots. Season with extra pepper if desired.

Servings and timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Calories per serving: 470 kcal

Variations

Swap chicken thighs for boneless breasts or tofu for a vegetarian option
Use sweet potatoes or butternut squash instead of delicata squash
Try spinach or arugula instead of kale for a different green
Add toasted nuts or seeds for crunch
Use feta cheese instead of Halloumi if preferred

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, place components (except kale) on a baking sheet and warm in a 350°F oven for 10–15 minutes. Kale can be refreshed with a splash of lemon juice and tossed in just before serving.

FAQs

How do I know when the chicken is fully cooked?

Use a meat thermometer—the internal temperature should reach 165°F.

Can I use boneless, skinless chicken thighs?

Yes, but you may need to reduce roasting time by 5–7 minutes, and you’ll miss out on crispy skin.

Is there a substitute for delicata squash?

Yes, try butternut squash, acorn squash, or even sweet potatoes.

What does Halloumi taste like?

It’s salty, firm, and squeaky when cooked—perfect for crisping on a sheet pan.

Can I make this dish dairy-free?

Omit the Halloumi or replace it with a dairy-free cheese alternative that holds up to roasting.

Do I have to massage the kale?

Yes, massaging kale with dressing softens its texture and reduces bitterness.

Can I prep this ahead of time?

Yes, marinate the chicken, prep the vegetables, and make the dressing in advance. Roast and assemble when ready.

What can I use instead of maple syrup?

Honey or agave syrup will work well in the dressing.

Is this salad good cold?

Yes, it’s delicious chilled and makes a great lunch the next day.

What if I don’t have a broiler?

You can skip the broil step, or finish the dish under high heat for a few extra minutes for crispness.

Conclusion

This Sheet-Pan Chicken and Squash Salad delivers a satisfying, nutritious, and flavor-packed meal all from a single pan. With its balance of roasted richness and fresh greens, it’s ideal for weeknight dinners or meal prepping for the days ahead. Try it once, and it just might become your go-to one-pan wonder.

Sheet-Pan Chicken and Squash Salad

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Author: Emmily
Total Time: 55 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

This Sheet-Pan Chicken and Squash Salad is a flavorful and wholesome weeknight meal that combines juicy lemon-marinated chicken thighs, tender delicata squash, crispy Halloumi cheese, and sweet shallots, all roasted together for a balanced and vibrant dish. Tossed with fresh kale and a tangy lemon-maple dressing, it offers a satisfying mix of textures and flavors in every bite. Perfect for meal prep or a cozy family dinner, this one-pan recipe is both easy and delicious.

Instructions

Instructions:

Marinate the Chicken: Preheat oven to 425°F (220°C) and place the rack in the upper third. In a bowl, combine half the garlic (minced), lemon zest, 3 tablespoon olive oil, 2 teaspoon kosher salt, and black pepper. Rub this marinade over the chicken thighs.
Prepare the Vegetables: Slice the delicata squash in half lengthwise, remove seeds, and cut into 1-inch pieces. On one half of a baking sheet, add squash and Halloumi. Drizzle with 1 tablespoon olive oil, grate remaining garlic over top, sprinkle with cumin, 1 teaspoon kosher salt, and pepper. Toss and spread evenly.
Roast the Chicken and Vegetables: Place shallot slices in 6 piles on the other half of the sheet. Top each pile with a chicken thigh, skin side up. Roast for 33–36 minutes until chicken reaches 165°F and squash is tender.
Broil for Crispiness: Broil for 2 minutes to crisp up the chicken skin and brown the vegetables.
Make the Dressing: In a bowl, whisk lemon juice, Dijon mustard, maple syrup, and ½ teaspoon kosher salt. Season with pepper. Slowly whisk in the remaining ⅓ cup olive oil until emulsified.
Assemble the Salad: Massage the dressing into the chopped kale. Slice the cooked chicken, discarding bones. Toss the kale with sliced chicken, roasted squash, Halloumi, and shallots. Season with additional pepper if desired.