Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed into 1/2-inch pieces
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/2 cup raw pecan halves
- 5 ounces baby kale or a spinach-arugula mix
- 1/2 cup pomegranate arils
- 1/4 cup crumbled goat cheese (or feta)
- 2 tablespoons balsamic glaze (for drizzling)
Instructions
- Start by preparing your squash. Peel the butternut squash, remove the seeds, and cut the flesh into uniform 1/2-inch cubes to ensure even cooking. In a large mixing bowl, toss the squash cubes with olive oil, maple syrup, cinnamon, and sea salt. Ensure every piece is well-coated. While you do this, preheat your air fryer to 380°F (190°C) for about 3 minutes.
- Place the seasoned squash in the air fryer basket in a single layer. Cook at 380°F for 12 to 15 minutes. About halfway through the cooking time, pull the basket out and give it a good shake to flip the cubes. For the final 3 minutes of cooking, add the raw pecan halves to the basket. This toasts the pecans perfectly alongside the squash without burning them. The squash should be fork-tender with golden-brown edges when finished.
- While the squash cools slightly, spread your greens onto a large serving platter or divide them into individual bowls. Top the greens with the warm air-fried squash and toasted pecans. Sprinkle the pomegranate arils and crumbled goat cheese evenly over the top. Just before serving, drizzle the entire salad with a high-quality balsamic glaze. Serve immediately while the squash is still warm for the best flavor experience.
- Cook Time: 30 minutes