Roasted Butternut Squash and Baby Arugula Salad
Servings Prep Time
4People 10Minutes
Cook Time
Servings Prep Time
4People 10Minutes
Cook Time
  • 11oz butternut squashpeeled and sliced
  • 1tsp salt
  • 1tbsp olive oil
  • 1pinch black pepper
  • 5oz baby arugula
  • 1/4cup Pecan
  • 1/4cup pomegranate seedsoptional
  • Balsamic Vinaigrette
  • 3tbsp balsamic vinegar
  • 3tbsp fresh orange juice
  • 1tsp honey
  • 1tsp Dijon mustard
  • 1clove garlicoptional
  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.