Air Fryer Roasted Acorn Squash Salad With Easy Dressing
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Air Fryer Roasted Acorn Squash Salad With Easy Dressing
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Tender air-fried acorn squash combines beautifully with a medley of greens, creamy goat cheese, crunchy pecans, and chewy cranberries, drizzled with a delicious tangy maple dressing!
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Ingredients
To Make The Maple Dressing
- ⅓ cup fresh orange juice see note
- 3 teaspoons liquid or coconut aminos
- 2 teaspoons olive oil
- 1 teaspoon paprika powder
- 3 teaspoons maple syrup
- ½ teaspoon garlic powder
- ½ teaspoon salt or to taste
To Make The Acron Squash Salad
- 2 or 3 acorn squash, washed, ends removed, cut in half, and seeds removed (About 1 kilo or 2.3 pounds)
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 5 cups packs lettuce or greens medley 160 grams (see note)
- ⅓ cup unsweetened cranberries 45 grams
- ⅓ cup pecan halves, about 100 grams (optional)
- 2.6 ounces crumbled goat cheese or feta 75 grams
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Instructions
Make The Dressing
- Combine all the ingredients in a small bowl, whisk to blend, and set aside.
Make The Salad
- Coat the flesh of the acorn squash with olive oil; season with salt. Arrange on an air fryer sheet pan.
- Place in a 450 °F (232 °C) pre-heated air-fryer for 20 minutes or until tender.
- Remove it and let it slightly cool at room temperature before peeling or cutting it.
- Use a scoop to spoon out the tender flesh of the squash, or, for appearance, cut a few half-moon slices with peel to serve on top of the salad.
- Arrange the greens on a large serving plate. Top with cranberries and pecans, if using. Add the squash pieces. Spread evenly the crumbled cheese on top.
- Stir the reserved dressing to redistribute the flavors and then drizzle some over the salad, leaving half to serve as extra at the table.
Equipments used:
Notes
- Orange Juice: It's best to freshly juice oranges to make the dressing, but store-bought can work in a pinch. I love to use the juice of blood oranges if they are available at the grocery store. They are naturally sweeter and a tad less acidic.
- Acorn Squash: Allow it to cool sufficiently before handling it to prevent burning.
- Save Time: To save time, make the dressing and assemble the base of the salad while the acorn squash is roasting in the air fryer.
- Make Ahead of Time: You can also make the dressing, roast the squash in advance, and assemble the salad the next day.
- My Favorite Greens: I love a medley of arugula, butter lettuce, and sweet pea leaves.
- Storage: Store in an airtight container for up to 3 days. Make sure the squash is completely cooled before assembling and storing.
Nutrition Information
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Serving
1
Calories
207kcal
(10%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Cholesterol
11mg
(4%)
Sodium
495mg
(21%)
Potassium
677mg
(19%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
2154IU
(43%)
Vitamin C
24mg
(27%)
Calcium
134mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 207kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 11mg | 4% |
| Sodium | 495mg | 21% |
| Potassium | 677mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 2154IU | 43% |
| Vitamin C | 24mg | 27% |
| Calcium | 134mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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