Elevate your dinner game with the delightful Air Fryer Roasted Butternut Squash & Kale Salad, a perfect marriage of health and flavor. This recipe showcases the vibrant tastes of fall, making it an ideal choice for those seeking wholesome meals without compromising on taste.

Utilizing the air fryer, this dish transforms tender butternut squash into golden perfection in mere minutes. The clever gadget not only saves time but also enhances the natural sweetness of the squash, creating a satisfying base for a hearty salad.

Tossed with an irresistible maple-balsamic dressing and complemented by kale, cranberries, and goat cheese, this salad is versatile enough to serve as a side or a main course. Add grilled chicken, shrimp, or a fried egg for a deliciously filling meal.

Air Fryer Roasted Butternut Squash & Kale Salad with Balsamic-Maple Dressing: Ingredients

This vibrant salad showcases the essential ingredients that harmonize to create a delightful dining experience.

• Butternut Squash: The star of the dish, it brings a natural sweetness and creamy texture, elevated by the air fryer’s high heat, resulting in perfectly tender and caramelized cubes.
• Kale: This nutrient-rich green adds a hearty crunch, serving as the ideal canvas for the dressing while providing a wealth of vitamins and minerals.
• Balsamic Vinegar: Infusing the salad with a tangy depth, it balances the sweetness of the squash and maple syrup, creating a delightful contrast in flavors.
• Maple Syrup: This natural sweetener enhances the dish’s overall flavor profile, adding a touch of warmth that complements the roasted squash beautifully.
• Goat Cheese: Crumbled over the top, it introduces a creamy richness and a hint of tang, enriching each bite with depth and sophistication.
• Cranberries: These dried jewels offer a pop of color and a burst of tartness, balancing the savory elements while adding a chewy texture.
• Pumpkin Seeds: Bringing a nutty crunch, these seeds contribute healthy fats and protein, making the salad both satisfying and nutritious.

Air Fryer Roasted Butternut Squash & Kale Salad with Balsamic-Maple Dressing

When you’re looking for a dish that is both healthy and satisfying, this Air Fryer Roasted Butternut Squash & Kale Salad is the answer. Bursting with seasonal flavors and topped with a delectable maple-balsamic dressing, this recipe is a perfect blend of nutrition and taste.

Recipe Tips

1. Choose the Right Butternut Squash: Look for firm squash with smooth skin and no blemishes. A medium-sized butternut squash will yield the best flavor and texture for this salad. Ensure that it’s ripe by giving it a gentle squeeze; it should feel hard and solid.
2. Massage the Kale: To enhance the flavor and texture of the kale, take a moment to massage it with the dressing. This softens the leaves, making them more palatable and easier to digest, while also allowing them to soak up more of that delicious balsamic-maple dressing.
3. Customize Your Toppings: Feel free to get creative with your toppings. Add nuts like walnuts or pecans for extra crunch, or substitute the goat cheese with feta or blue cheese for a different flavor profile. You can also add sliced apples or pears for a touch of sweetness.

What to Serve with the Recipe

This Air Fryer Roasted Butternut Squash & Kale Salad is versatile and pairs beautifully with various main dishes. Consider serving it alongside grilled chicken thighs, which add a hearty protein element and complement the salad’s earthy flavors. Alternatively, air fryer shrimp can be a quick and delightful addition, providing a light and zesty contrast to the rich dressing. For a vegetarian option, topping the salad with a fried egg not only enhances its nutrition but also brings a creamy element that ties all the flavors together.

FAQ

1. Can I use other greens instead of kale?
   Yes, you can substitute kale with other greens like spinach or arugula. Keep in mind that the texture and flavor will vary slightly, but both will add a nutritious touch to your salad.
2. How do I store leftovers?
   Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The kale may become a bit wilted, but the flavors will still be delicious.
3. Can I make this salad in advance?
   Yes, you can prepare the butternut squash and dressing ahead of time. Just combine everything just before serving to keep the ingredients fresh and crisp.
4. Is this salad suitable for meal prep?
   Absolutely! This salad is great for meal prep. Prepare the ingredients separately and assemble them when you’re ready to eat, keeping the dressing separate until serving for maximum freshness.

Air Fryer Roasted Butternut Squash & Kale Salad with Balsamic-Maple Dressing

For a wholesome and uncomplicated dinner option, the Air Fryer Roasted Butternut Squash & Kale Salad is an exceptional choice. This recipe brilliantly utilizes seasonal produce, all while being enhanced by a delightful maple-balsamic dressing. With the air fryer’s efficient high-heat circulation, you can achieve perfectly tender butternut squash cubes in a fraction of the time required by traditional roasting methods. This vibrant salad, rich in butternut squash and kale, can serve as an attractive side dish or be elevated to a main course by adding grilled chicken thighs, swiftly cooked air fryer shrimp, or a fried egg for a more substantial meal.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Salad, Side Dish

Cuisine American

Servings 4

Ingredients

  

• 1 medium butternut squash approximately 2 lbs., peeled, seeded, and cut into 1-inch pieces
• 1 bunch of curly kale stems removed and leaves roughly chopped
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• 1 teaspoon kosher salt divided, plus additional for seasoning
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons balsamic vinegar
• 2 teaspoons maple syrup
• 1 teaspoon Dijon mustard
• 1/4 cup dried cranberries
• 2 tablespoons raw pumpkin seeds pepitas
• 2 ounces goat cheese

Instructions

 

• Step 1: In a large mixing bowl, combine the butternut squash with 2 teaspoons of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Transfer the mixture into the air fryer basket, reserving the bowl for later use. Cook at 400°F, shaking the basket or stirring the squash occasionally, until the squash is tender and golden brown, which should take about 15 minutes.
• Step 2: While the squash is cooking, use the reserved bowl to whisk together the balsamic vinegar, maple syrup, Dijon mustard, the remaining 1/2 teaspoon of salt, and the remaining 2 tablespoons of olive oil. Add the kale to the dressing and massage it gently to help soften the leaves.
• Step 3: Once the squash is cooked, transfer it to the bowl with the kale. Incorporate the cranberries and pumpkin seeds, tossing to ensure even distribution. Adjust seasoning with salt and pepper to taste. Finally, crumble the goat cheese over the salad and gently combine all ingredients before serving.

Keyword Air Fryer Roasted Butternut Squash & Kale Salad with Balsamic-Maple Dressing