The leaves are turning, and with the crisp air comes a wave of delicious seasonal produce. One of my favorite autumn rituals is whipping up this Air Fryer Roasted Butternut Squash and Kale Salad with Balsamic-Maple Dressing. As the nutty aroma of butternut squash fills the kitchen, it feels like a warm hug on a chilly day. This vibrant salad is not only a feast for the eyes but also a powerhouse of nutrients, effortlessly combining sweet and savory elements that will have your taste buds dancing.
In just about 30 minutes, you can create a dish that’s fantastic for weeknight dinners or as a charming centerpiece for gatherings. Picture tender, caramelized squash paired with the hearty chew of kale and a tangy balsamic-maple dressing that ties it all together. Whether you’re looking to impress guests or simply want to elevate your kitchen game, this salad is a delightful answer to those fast-food cravings. Join me as we explore the deliciousness of fall on a plate!
Why You’ll Love This Air Fryer Roasted Butternut Squash Salad
Quick and Easy: This recipe comes together in just 30 minutes, making it perfect for busy weeknights or impromptu gatherings.
Seasonal Freshness: Featuring vibrant fall produce, every bite captures the essence of autumn while delivering essential nutrients.
Flavor Explosion: With a delightful blend of sweet, savory, and tangy notes from the balsamic-maple dressing, your taste buds will be thoroughly satisfied.
Versatile Base: Perfectly pairs with proteins like grilled chicken or shrimp, transforming it into a hearty, complete meal.
Make-Ahead Magic: The flavors deepen when it sits, making it ideal for meal prep and great for leftovers.
Get ready to impress your guests and your palate with this stunning salad that shines in both taste and nutrition!
Air Fryer Roasted Butternut Squash Ingredients
• Perfect for a nutritious salad!
For the Squash
- Medium Butternut Squash – Adds sweetness and a creamy texture when roasted; can substitute with sweet potatoes for similar sweetness.
- Extra-Virgin Olive Oil – Provides richness and aids in roasting; avocado oil works well for a high smoke point.
- Kosher Salt – Enhances the flavor of all ingredients; sea salt or regular table salt can be used in equal measure.
- Freshly Ground Black Pepper – Offers seasoning and pungency; use white pepper for a milder taste.
For the Dressing
- Balsamic Vinegar – Adds acidity and depth of flavor; red wine vinegar can be used for a different flavor profile.
- Maple Syrup – Provides sweetness and balances the acidity of the dressing; honey can be used but may alter the vegan aspect.
- Dijon Mustard – Helps to emulsify the dressing and adds a tangy flavor; regular mustard can also be used.
For the Salad
- Curly Kale – The base of the salad, offering nutrients and a satisfying chew; lacinato kale can be used for a different texture.
- Dried Cranberries – Add bursts of tart sweetness; substitute with raisins or chopped dried apricots if desired.
- Raw Pumpkin Seeds (Pepitas) – Provide crunch and a nutty flavor; use sunflower seeds for a nut-free option.
- Goat Cheese – Offers creaminess and tang; feta cheese can be substituted or omitted for a vegan version.
How to Make Air Fryer Roasted Butternut Squash and Kale Salad
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Prepare the Butternut Squash: Preheat your air fryer to 400°F. Toss the cubed butternut squash with 2 teaspoons of olive oil, kosher salt, and freshly ground black pepper. Air fry for 15-20 minutes until the squash is tender and lightly browned, shaking the basket halfway through for even cooking.
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Make the Dressing: In a small bowl, whisk together balsamic vinegar, maple syrup, Dijon mustard, and the remaining olive oil until well combined and smooth. This dressing brings together sweet and tangy flavors for the perfect balance.
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Assemble the Salad: In a large bowl, combine the chopped curly kale, air-fried butternut squash, dried cranberries, raw pumpkin seeds, and crumbled goat cheese. Drizzle the dressing over the top and toss gently to mix all the flavors together.
Optional: Add shredded chicken or air-fried shrimp for a heartier meal.
Exact quantities are listed in the recipe card below.
Make Ahead Options
This Air Fryer Roasted Butternut Squash and Kale Salad is a fantastic choice for meal prep, allowing you to save time on busy weeknights! You can prepare the butternut squash and dressing up to 24 hours in advance; simply air-fry the squash and let it cool, then store it in an airtight container in the fridge. The dressing can also be made ahead and refrigerated until you’re ready to serve. To maintain the freshness and prevent the kale from wilting, combine it with the dressing just before serving. When it’s time to enjoy your salad, toss everything together, and you’ll have a vibrant meal that’s just as delicious as when you first made it!
Air Fryer Roasted Butternut Squash Variations
Ready to make this salad your own? You’ll love the endless possibilities to elevate this dish!
- Protein Boost: Add grilled chicken or air-fried shrimp for a hearty option, turning this into a complete meal. The savory protein pairs beautifully with the sweetness of the squash.
- Sweet Potato Twist: Swap butternut squash with sweet potatoes for a different flavor while keeping that creamy texture intact. Each bite will still provide a delightful sweetness.
- Nutty Crunch: Toss in toasted walnuts or almonds to enhance the salad’s texture and bring an extra layer of flavor. The crunchiness complements the soft squash perfectly!
- Spice It Up: Add a pinch of cayenne pepper to the dressing for a subtle kick. This will introduce a warm heat that contrasts beautifully with the sweetness.
- Cheese Alternatives: Use feta cheese instead of goat cheese for a briny flavor that adds a Mediterranean flair. Or omit the cheese entirely for a vegan version without losing integrity.
- Fruit Variation: Substitute dried cranberries with diced apples or pears for fresh bursts of flavor. These fruits also keep the seasonal theme alive!
- Citrusy Zing: Add a splash of orange juice to the dressing for a bright, zesty twist that enhances the overall flavor profile. It beautifully complements the balsamic undertones.
- Kale Switch: Try using spinach or arugula for a softer salad base, changing the texture while still providing a nutrient-packed experience. The greens will take on a different vibe, making it feel refreshing!
Tips for the Best Air Fryer Roasted Butternut Squash Salad
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Timing Matters: Cook the butternut squash until just tender to avoid a mushy texture. Start checking around 15 minutes.
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Kale Preparation: Let the kale sit with the dressing for 10 minutes before serving. This softens its texture, enhancing the overall flavor of the salad.
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Ingredient Swaps: Don’t hesitate to substitute ingredients like sweet potatoes for the squash, or feta instead of goat cheese, while maintaining the vibrancy of the Air Fryer Roasted Butternut Squash & Kale Salad.
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Boost the Crunch: Add toasted nuts like walnuts or almonds for an extra layer of texture and nutrition.
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Perfect Make-Ahead: Prepare the components in advance. The flavors meld beautifully overnight, making it ideal for meal prep or last-minute gatherings.
What to Serve with Air Fryer Roasted Butternut Squash and Kale Salad?
Elevate your meal with delightful pairings that complement the warm, nutty flavors of your salad.
- Creamy Risotto: This luxuriously creamy dish provides a comforting texture, making your meal feel even cozier, especially during fall.
- Grilled Chicken Breast: Tender and juicy chicken adds a protein boost, perfectly balancing the earthy flavors of the salad and ensuring satisfaction.
- Quinoa Pilaf: Nutty quinoa infused with herbs brings an extra layer of flavor while keeping your meal light and wholesome.
- Roasted Brussels Sprouts: Crispy on the outside and tender on the inside, these robust veggies echo the roasted essence of the butternut squash.
- Cranberry Juice Cocktail: A refreshing drink that ties in with the dried cranberries in the salad, adding a sweet and tart element, perfect for quenching your thirst.
- Apple Tart: To finish your meal on a sweet note, this warm dessert offers a delightful contrast to the salad’s array of textures and flavors.
Pairing these dishes will not only enhance your dining experience but also create a beautifully balanced meal that celebrates the flavors of the season!
How to Store and Freeze Air Fryer Roasted Butternut Squash Salad
Fridge: Use an airtight container to store the salad for up to 3 days. The flavors will deepen as it marinates, making leftovers even more delightful!
Freezer: It’s best to avoid freezing the salad as the texture of the kale and other ingredients may not hold up. Only freeze components like roasted squash; use within 2 months.
Reheating: If serving leftover squash, simply reheat in the air fryer at 350°F for 5-7 minutes until warmed through. Add to fresh greens for a rejuvenated salad experience.
Serving Tip: For an extra touch, drizzle the dressing just before enjoying to keep the salad fresh and vibrant.
Air Fryer Roasted Butternut Squash and Kale Salad with Balsamic-Maple Dressing Recipe FAQs
How do I choose the perfect butternut squash?
Absolutely! Look for a butternut squash that feels heavy for its size, with smooth, tan skin and minimal blemishes. Avoid any squash with dark spots or soft areas, as these can indicate overripeness. If the stem is still intact, that’s a good sign too!
How should I store leftovers?
To store this Air Fryer Roasted Butternut Squash and Kale Salad, place it in an airtight container in the fridge for up to 3 days. It’s amazing how the flavors will deepen as it sits, making those leftovers even more delightful! Just give it a little toss before serving.
Can I freeze this salad?
I would recommend against freezing the entire salad since the kale and other fresh ingredients tend to lose their texture. However, you can freeze the roasted butternut squash! Allow it to cool, then place it in a freezer bag or airtight container. Use within 2 months for the best quality.
What if my butternut squash isn’t cooking evenly in the air fryer?
Not to worry! If you find that your butternut squash is not cooking evenly, it might help to cut the cubes into uniform sizes, ideally about 1-inch in thickness. Also, remember to shake the basket halfway through cooking to promote even roasting. If problems persist, reducing the amount of squash you’re cooking at one time can also improve results.
Is this salad suitable for my vegan friend?
Definitely! To make this salad vegan-friendly, simply omit the goat cheese or substitute it with a plant-based cheese. For the dressing, stick with maple syrup instead of honey, and your vegan friends will enjoy this delicious and vibrant salad just as much as everyone else!
How long should I let the kale sit with the dressing before serving?
Letting the kale sit with the balsamic-maple dressing for at least 10 minutes is key! This allows the greens to soften slightly, enhancing both the flavor and texture of the salad, making every bite irresistible. Enjoy!
Air Fryer Roasted Butternut Squash & Kale Salad Bliss
Ingredients
Equipment
Method
- Preheat your air fryer to 400°F. Toss the cubed butternut squash with 2 teaspoons of olive oil, kosher salt, and freshly ground black pepper. Air fry for 15-20 minutes until tender and lightly browned, shaking halfway through.
- In a small bowl, whisk together balsamic vinegar, maple syrup, Dijon mustard, and the remaining olive oil until well combined.
- In a large bowl, combine the chopped curly kale, air-fried butternut squash, dried cranberries, raw pumpkin seeds, and crumbled goat cheese. Drizzle the dressing over and toss gently.