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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
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: American
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.