Description
A nutritious and flavorful salad made with air-fried acorn squash and fresh kale. Perfect for a light meal or side dish.
Ingredients
- 1 medium acorn squash, peeled and cubed
- 2 cups kale, chopped
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1 tbsp lemon juice
- 1 tbsp balsamic vinegar
- 1/4 cup feta cheese (optional)
Instructions
- Preheat the air fryer to 375°F (190°C).
- Toss the acorn squash cubes with olive oil, salt, pepper, garlic powder, and paprika.
- Air fry the squash for 12-15 minutes, shaking halfway, until tender and golden.
- In a large bowl, massage the kale with lemon juice and balsamic vinegar.
- Add the air-fried squash to the kale and toss gently.
- Top with feta cheese if desired.
- Serve immediately.
Notes
- Store leftovers in an airtight container for up to 2 days.
- Substitute butternut squash for acorn squash if preferred.
- For extra crunch, add toasted nuts or seeds.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Salad
- Method: Air Fryer
- Cuisine: American