15-30 min4 servingsair fry

Roasted Butternut Squash and Baby Arugula Salad

By Instant Pot Culinary Team

4 Servings

15-30 min

Easy

Roasted Butternut Squash and Baby Arugula Salad

Recipe Details

Course: Main Dishes

Difficulty: Easy

Prep Time: 10 min

Cook Time: 15 min

Total Time: 15-30 min

Cooking Technique: Air Fry

Yield: 4 Servings

Ingredients

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

INSTRUCTIONS

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.

Share:

About the chef

Instant Pot® Culinary Team

When life’s moving fast and dinner needs to happen faster, the Instant Pot Culinary Team is here to make it deliciously doable. We cook up recipes for every Instant Pot appliance you’ve got your hands on—so whether you’re tackling Tuesday night or going all-out for the weekend, you’ll have the flavor without the fuss. No overthinking, no babysitting, just good food that works with your schedule (not against it).

View All Instant's Recipes