Air Fryer Roasted Acorn Squash Salad With Easy Dressing
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!
Servings: 6 Servings
Calories: 207kcal
Equipment
- 1 air fryer To "roast" the acorn squash
- 1 large Serving Plate To serve the salad
- 1 small bowl To make the dressing
- 1 whisk To combine the dressing
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
Instructions
Make The Dressing
- Combine all the ingredients in a small bowl, whisk to blend, and set aside.⅓ cup fresh orange juice, 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
Make The Salad
- Coat the flesh of the acorn squash with olive oil; season with salt. Arrange on an air fryer sheet pan.2 or 3 acorn squash, washed, ends removed, cut in half, and seeds removed, 1 tablespoon olive oil, ¼ teaspoon salt
- 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.5 cups packs lettuce or greens medley, ⅓ cup pecan halves, about 100 grams, ⅓ cup unsweetened cranberries
- Stir the reserved dressing to redistribute the flavors and then drizzle some over the salad, leaving half to serve as extra at the table.2.6 ounces crumbled goat cheese or feta
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
Serving: 1 | Calories: 207kcal | Carbohydrates: 27g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 495mg | Potassium: 677mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2154IU | Vitamin C: 24mg | Calcium: 134mg | Iron: 2mg
