Get ready to transform your dinner routine with the most mouthwatering, nutritious, and ridiculously easy recipe that will make your taste buds dance! This air fryer squash with kale salad is not just a meal—it's a flavor explosion that combines the crispy, caramelized goodness of perfectly cooked butternut squash with a fresh, zesty kale salad that'll have everyone at your table begging for seconds. Whether you're a busy professional, a health-conscious foodie, or just someone who loves incredible food with minimal effort, this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 4 cups kale, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
- 2 tablespoons balsamic vinegar
Instructions
- Preheat your air fryer to 400°F (200°C) for about 5 minutes while you prepare the squash.
- Peel the butternut squash and cut it into approximately 1-inch cubes. This will help it cook evenly in the air fryer.
- In a mixing bowl, combine the cubed butternut squash with 2 tablespoons of olive oil, 1 teaspoon of garlic powder, and salt and pepper to taste. Toss until the squash is evenly coated with the oil and seasonings.
- Place the seasoned butternut squash cubes in the air fryer basket in a single layer. Avoid overcrowding to ensure even cooking. You may need to cook in batches if your air fryer is small.
- Air fry the squash at 400°F (200°C) for about 15-20 minutes, shaking the basket halfway through to ensure even cooking. The squash should be tender and slightly caramelized when done.
- While the squash is cooking, prepare the kale salad. Rinse and chop the kale into bite-sized pieces, removing the tough stems.
- In a large bowl, combine the chopped kale, crumbled feta cheese, and chopped walnuts.
- Drizzle 2 tablespoons of balsamic vinegar over the kale salad and toss everything together until the kale is well coated and the ingredients are evenly distributed.
- Once the butternut squash is cooked, remove it from the air fryer and let it cool for a minute. Then, add the warm squash to the kale salad.
- Gently toss the salad again to incorporate the warm squash with the kale, feta, and walnuts.
- Serve the air fryer squash with kale salad immediately, enjoying the combination of warm and cold ingredients.
Tips
- Cut Uniformly: Ensure your butternut squash cubes are roughly the same size (about 1-inch) to guarantee even cooking and that perfect caramelized exterior.
- Don't Overcrowd: Give your squash cubes some breathing room in the air fryer basket. Overcrowding leads to steaming instead of crispy roasting.
- Shake, Shake, Shake: Halfway through cooking, give your air fryer basket a good shake to ensure all sides of the squash get that gorgeous golden-brown color.
- Season Generously: Don't be shy with your seasonings! The garlic powder, salt, and pepper are key to bringing out the squash's natural sweetness.
- Fresh is Best: Use fresh kale and remove the tough stems for a more tender and enjoyable salad texture.
- Warm Meets Cool: The contrast of warm, crispy squash with cool, crisp kale creates a phenomenal taste and temperature experience.Pro Tip: This recipe is not just delicious—it's a nutritional powerhouse packed with vitamins, minerals, and exciting flavors that will revolutionize your meal prep!
Nutrition Facts
Calories: 177kcal
Carbohydrates: g
Protein: 4g
Fat: 14g
Saturated Fat: g
Cholesterol: mg
