Roasted Butternut Squash and Baby Arugula Salad


  • 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
  • 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.
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