🍁 Maple Dijon Chicken with Roasted Butternut & Brussels Salad

When fall rolls around, I crave meals that are both cozy and vibrant — nourishing without feeling heavy.

This Maple Dijon Chicken Salad is just that. It’s sweet and savory, crisp and comforting, and made with real, simple ingredients that come together beautifully in under an hour.

It’s also the kind of dish that shows how real food can be both healing and joyful — colorful, full of flavor, and deeply satisfying.

🍁

Maple Dijon Chicken with Roasted Butternut & Brussels Salad

Ingredients

For the salad:

• 1½ lbs butternut squash, peeled and cubed

• ¾ lb Brussels sprouts, trimmed and halved

• 1½ lbs boneless, skinless chicken thighs

• 3½ Tbsp olive oil, divided

• 1 Tbsp pure maple syrup

• 1 tsp smoked paprika

• 1 tsp sea salt, divided

• ½ tsp freshly ground black pepper, divided

• 3 Tbsp dried cranberries

• 4 oz baby arugula

• ½ cup toasted walnuts or pecans

• ¾ cup shaved or freshly grated Parmesan cheese

For the vinaigrette:

• 3 Tbsp apple cider (or apple juice)

• 2 Tbsp apple cider vinegar

• 2 tsp Dijon mustard

• 1 tsp pure maple syrup

• ¼ cup extra virgin olive oil

• 1 Tbsp finely minced shallot or red onion (optional)

• Pinch of sea salt and pepper

Instructions

1. Preheat oven to 400°F and line one or two sheet pans with parchment paper.

2. Roast the veggies: Toss squash and Brussels with 2 Tbsp olive oil, maple syrup, smoked paprika, ½ tsp salt, and pepper. Spread on a pan and roast 25 minutes, stirring halfway. Add cranberries for the last 5 minutes.

3. Roast the chicken: Drizzle thighs with 1 Tbsp olive oil, season with salt and pepper, and roast 20–25 minutes, until golden and cooked through. Rest 5 minutes, then slice.

4. Make the vinaigrette: Whisk or shake all vinaigrette ingredients until creamy and emulsified.

5. Assemble: In a large bowl, toss arugula with roasted veggies, chicken, walnuts, and Parmesan. Drizzle with vinaigrette, toss, and serve warm or room temperature.

Optional: Add pomegranate seeds for color, or squeeze lemon juice on top for brightness.

This meal captures everything I love about fall cooking — easy, nourishing, beautiful, and made with love. 💛