Easy Sheet Pan Salad with Chicken, Pears, and Squash

Yes – you read that right! It’s a salad but also a sheet pan dinner! This Easy Sheet Pan Salad with Chicken, Pears and Squash combines crunchy fresh greens dressed in a citrus vinaigrette with roasted chicken, butternut squash and pears, and topped with blue cheese and pomegranate arils. The flavors are earthy, yet bright, and such a perfect way to embrace healthy eating in the colder months.

If you’re looking for some other sheet pan dinner ideas, check out this Sheet Pan Salmon with Brussels Sprouts and Pancetta or this Easy Spring Sheet Pan Chicken with Asparagus and Peas!

I love a recipe like this because it allows you to be so efficient with your time. After you prep the first part of the recipe and put it in the oven to roast, you can easily work on the other parts – making the vinaigrette, preparing the greens, seeding the pomegranate and chopping the parsley. Honestly, there’s even time to clean up, so that after dinner, the only thing left to do is put the dishes in the dishwasher and wash the sheet pan.

Another reason I like this recipe is that it’s really easy to take some shortcuts if you want or need to. You can easily use pre-cut butternut squash and pomegranate arils already seeded for you, if you like. Likewise, there are a number of things that can be done ahead of time if that suits you: the vinaigrette, prepping the greens, cutting the squash, and seeding the pomegranate — all weeknight wins in my book!

RECIPE INGREDIENTS

These are the ingredients you will need to make this satisfying Salad with Roasted Chicken and Squash:

INGREDIENT NOTES

Chicken thighs – I prefer to use bone-in and skin-on thighs for this recipe, as I believe that the flavor is greatly enhanced by both. You can substitute boneless, skinless thighs if you prefer.

Pears – Be sure to use firm pears for this recipe. Pears that are too ripe will become a mushy mess when roasted. I typically find that Bosc and red pears are best for this.

Butternut squash – if you can’t find a small or medium squash, you can use half of a larger one. Remember to cut the pieces into similar sizes to ensure even cooking. You could also buy pre-cut butternut squash if you don’t have the time to peel and cut it.

Stilton cheese – my love for Stilton is strong, but you can substitute any blue cheese that you love. I do encourage you to try the blue cheese – it really is such a lovely complement to this dish. There’s not enough to be forward, just enough to add a mellow layer underneath.

Greens – I chose hearty kale and then a lighter, but still sturdy lettuce, but you are welcome to try any combination that suits your tastes. I find that by adding a second lettuce to the kale, the kiddos are much more apt to try it.

HOW TO MAKE SHEET PAN SALAD WITH CHICKEN, PEARS & SQUASH: STEP-BY-STEP

Steps 1 & 2: Cut a thin layer off the top and bottom of the squash so that you have a flat surface on both ends. Cut the squash in half, and peel each half with a sharp knife or vegetable peeler.

Steps 3 & 4: Cut the squash again lenthwise into strips and then cut them crosswise into chunks.

Cut the pears in half lengthwise and then remove the core. Cut them into wedges so that you have 3 wedges per half of pear.

Steps 5 & 6: Coat the chicken, squash and pears with olive oil and season them generously with salt and pepper. Roast for 35 minutes.

In the meantime, make the vinaigrette.

Steps 7 & 8: Prepare the greens by removing the stems from the kale and then cutting the leaves into 1 inch ribbons and then cutting those crosswise into smaller bite-sized pieces.

For the little gem lettuces, trim the bottom of each head and then remove the leaves, keeping them whole.

Steps 9 & 10: Remove the sheet pan from the oven and sprinkle the Stilton over everything, allowing it to melt.

Dress the greens and spread them out on a large plater. Top with the roasted chicken, squash, pears and stilton and then sprinkle with pomegranate arils, fresh parsely, and a drizzle of any remaining vinaigrette.

RECIPE TIPS

Be sure to cut the squash pieces the same size. I fully recognize that peeling and cutting butternut squash is not the easiest task in the world. However, it is really important that you do your best to cut the squash into similar sizes to ensure uniform cooking. Otherwise you will end up with some pieces over-cooked and others under-cooked.

Be sure to use firm, even slightly under-ripe pears. The roasted pears in this dish add so much flavor and texture – so be sure to select the correct firmness, so you don’t end up with a mushy mess.

STORAGE & REHEATING

Storage: Store the greens and the roasted parts of the dish separately in airtight containers. The greens in this dish are very hearty and can definitely be enjoyed the following day for lunch.

Reheating: You can reheat this in the oven by preheating an oven or toaster oven to 350 degrees and putting everything on a pan with a splash of water and covered in foil for about 15 minutes. Continue to warm it up uncovered for for another 5 minutes. Alternatively, you can also reheat it in the microwave in 30 second intervals until it is warmed through.

Freezing: You can freeze the chicken, squash and pears (but not the greens) in an airtight container for up to 3 months. Defrost it overnight in the refrigerator and then reheat as outlined above.

ADDITIONS & SUBSTITUTIONS

ADDITIONS:

• Other fresh herbs: For another layer of brightness, add some chopped mint leaves to the top of the finished salad.
• Marinate the chicken: If using boneless skinless chicken thighs, consider marinating the chicken in olive oil, chopped garlic or garlic powder, onion powder, and a little smoked paprika.
• Fresh orange zest: To add another layer of orange in this dish, add a sprinkling of fresh orange zest at the end.

SUBSTITUTIONS:

• Squash: you could use acorn, honeynut, or delicata squash instead of butternut squash.
• Other root vegetables: in place of squash, you could consider carrots, parsnips, beets or other root vegetables that you like
• Chicken breast: If you prefer to use chicken breast, you will likely needs to adjust your roasting time 5-10 minutes shorter, depending on the thickness of the chicken breast.