Roasted Butternut Squash and Apple Salad
Roasted butternut squash and apple salad is a quick and easy side dish that's perfect for fall. The squash and apples are roasted until tender and slightly browned, then tossed with a tangy lemon-tahini dressing. This salad is a great way to use up leftover roasted squash, and it's also a healthy and delicious option for a light lunch or dinner.
Butternut squash and apple salad is a classic fall dish that's both delicious and nutritious. Butternut squash is a good source of fiber, vitamins, and minerals, and apples are a good source of antioxidants and fiber. This salad is also a good source of protein and healthy fats from the walnuts and olive oil. I first had this salad at a restaurant in New York City a few years ago, and I've been making it ever since. It's a simple dish to make, but it's always a hit with my family and friends. I like to use a combination of sweet and tart apples in this salad. I also like to add a bit of red onion for a little bit of sharpness. The lemon-tahini dressing is the perfect finishing touch. It's tangy and creamy, and it really brings all the flavors together.
Roasted Butternut Squash and Apple Salad Roasted Butternut Squash and Apple Salad Roasted Butternut Squash and Apple Salad Roasted Butternut Squash and Apple Salad
Prep time: 15 | Cook time: 12 | Serves: 4
Ingredients
  • 1 medium butternut squash, peeled and cubed
  • 2 apples, peeled and diced
  • 1/4 cup walnuts, chopped
  • 1/4 cup red onion, thinly sliced
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Lemon-tahini dressing of your choice
Instructions
  1. Preheat the air fryer to 400°F (200°C).
  2. In a large bowl, combine the butternut squash, apples, walnuts, and red onion.
  3. Drizzle with olive oil and season with salt and pepper.
  4. Toss to coat.
  5. Spread the mixture in the air fryer basket and cook for 10-12 minutes, or until the vegetables are tender and slightly browned.
  6. Shake the basket halfway through cooking.
  7. Transfer the roasted vegetables to a serving bowl and let cool slightly.
  8. Drizzle with lemon-tahini dressing and serve.
Why It Works
  • Roasting the butternut squash and apples brings out their natural sweetness and caramelizes the edges.
  • The lemon-tahini dressing is tangy and creamy, and it really brings all the flavors together.
  • This salad is a good source of fiber, vitamins, minerals, protein, and healthy fats.