Roasted Butternut Squash and Baby Arugula Salad
By :Instant Brands Culinary Team
Roasted Butternut Squash and Baby Arugula Salad
Roasted Butternut Squash and Baby Arugula Salad
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Rating: 0
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Course Main Course, Salad
Difficulty Easy
Browse Category Salad
Duration 15-30 min
Cooking Technique Air Fry
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
4 People
Ingredients
  • 11 oz butternut squash peeled and sliced
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 pinch black pepper
  • 5 oz baby arugula
  • 1/4 cup Pecan
  • 1/4 cup pomegranate seeds optional
  • Balsamic Vinaigrette
  • 3 tbsp balsamic vinegar
  • 3 tbsp fresh orange juice
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • 1 clove garlic optional
Course Main Course, Salad
Difficulty Easy
Browse Category Salad
Duration 15-30 min
Cooking Technique Air Fry
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
4 People
Ingredients
  • 11 oz butternut squash peeled and sliced
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 pinch black pepper
  • 5 oz baby arugula
  • 1/4 cup Pecan
  • 1/4 cup pomegranate seeds optional
  • Balsamic Vinaigrette
  • 3 tbsp balsamic vinegar
  • 3 tbsp fresh orange juice
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • 1 clove garlic optional
Roasted Butternut Squash and Baby Arugula Salad
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Season butternut squash with salt and pepper
  2. Select Air Fry. Set the temperature to 400F and set the time to 15 minutes. Press Start.
  3. When the unit is hot, spray with oil air frying plate and arrange butternut squash slices on the air frying plate, side by side.
  4. Air fry butternut squash slices until nicely browned.
  5. After taking out the butternut squash, air fry pecans for 1-2 minutes
  6. Place all ingredients for the vinaigrette into a blender and blend to form the dressing. To prepare the dressing with a whisk instead of blender, mince the garlic, mix all ingredients except oil in a large bowl and whisk in the olive oil slowly for a nice texture.
  7. Toss baby arugula with enough dressing. Top with the roasted butternut squash and toasted pecan.
  8. Garnish with the pomegranate seeds.
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