Roasted Butternut Squash and Baby Arugula Salad
15-30 min, 4 servings, air fry, baby arugula, balsamic vinaigrette, balsamic vinegar, black pepper, butternut squash, cook 15 min, cup pecan, dijon mustard, easy, fresh orange juice, garlic, honey, Instant Brands Culinary Team, main course, olive oil, optional, peeled and sliced, pomegranate seeds, prep 10 min, salad, salad recipe, salt
Ingreadient
- 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
Direction
- Season butternut squash with salt and pepper.
- Select Air Fry. Set the temperature to 400F and set the time to 15 Minutes. Press Start.
- When the unit is hot, spray with oil Air Frying Plate and arrange butternut squash slices on the air frying plate, side by side.
- Air fry butternut squash slices until nicely browned.
- After taking out the butternut squash, air fry pecans for 1-2 Minutes.
- 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.
- Toss baby arugula with enough dressing. Top with the roasted butternut squash and toasted pecan.
- Garnish with the pomegranate seeds.
