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.
Ingredients
Ingredients:
For the Chicken and Vegetables:
4 garlic cloves
1 lemon (zest and juice)
3 tbsp extra-virgin olive oil
2 tsp kosher salt (Diamond Crystal or Morton)
Freshly ground black pepper
4 bone-in, skin-on chicken thighs
1 delicata squash
8 oz Halloumi cheese
1 tsp ground cumin
2 shallots
For the Salad Dressing:
1 tbsp Dijon mustard
1 tbsp pure maple syrup
4 cups kale (chopped)
Instructions
Instructions:
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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 tbsp olive oil, 2 tsp kosher salt, and black pepper. Rub this marinade over the chicken thighs.
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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 tbsp olive oil, grate remaining garlic over top, sprinkle with cumin, 1 tsp kosher salt, and pepper. Toss and spread evenly.
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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.
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Broil for Crispiness: Broil for 2 minutes to crisp up the chicken skin and brown the vegetables.
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Make the Dressing: In a bowl, whisk lemon juice, Dijon mustard, maple syrup, and ½ tsp kosher salt. Season with pepper. Slowly whisk in the remaining ⅓ cup olive oil until emulsified.
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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.
Notes
You can swap chicken thighs for boneless breasts or tofu for a vegetarian option.
Sweet potatoes or butternut squash can be used instead of delicata squash.
For a different green, try spinach or arugula.
Add toasted nuts or seeds for extra crunch.
If preferred, replace Halloumi with feta cheese.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting, Broiling, Tossing
- Cuisine: American
