Air Fryer Pumpkin Salad Recipe
Looking for a delicious fall salad? Try this tasty and healthy roasted pumpkin salad with quinoa, greens, cheese, and nuts.
Servings: 2
Calories: 724kcal
Equipment
- Salad Mixing Bowl
Ingredients
Ingredients For Roasted Pumpkin
- 250 gram diced yellow pumpkin
- 1 Cup onion, cut into quarters
- 1 teaspoon garlic powder
- ½ teaspoon salt or to taste
- 4 tablespoon olive oil
Ingredients For Salad Dressing
- ⅛ Cup extra virgin olive oil
- 2 tablespoon lemon juice
- 1 tablespoon honey or maple syrup
- 1 tablespoon ginger juice
- 1 teaspoon dried Italian herb mix
- ½ teaspoon dry ginger powder/saunth
- Salt & pepper to taste
Other Salad Ingredients
- 2 Cup mixed salad greens
- ½ Cup cooked quinoa
- ¼ Cup pomegranate pearls
- 2 tablespoon coarsely chopped walnuts
- 2 tablespoon sliced almonds
- 2 tablespoon feta cheese crumbled
Instructions
Air Fry Pumpkin
- Remove the skin of the pumpkin. Discard the seeds and the veins. Cut it into bite-size pieces. Add onion, olive oil, garlic powder, and salt. Mix nicely.
- Preheat the air fryer to 180-degree Celcius. Roast the pumpkin and onion for 15 minutes. Shake the basket once during the process.
Make Salad Dressing
- Add all the ingredients for salad dressing in a jar. Seal it with the lid. Shake until combined. The vinaigrette is ready!
Cook Quinoa
- Rinse quinoa with water. Boil water in a saucepan. Season it with salt and garlic cloves.
- Once the water starts boiling, add quinoa. Stir. Cover the saucepan with the lid. Cook quinoa until it becomes soft. Drain all the liquid. Transfer quinoa to a colander and allow it to cool down.
Assemble Salad
- Arrange salad greens like lettuce, kale, and rocket leaves on a platter.
- Add a layer of quinoa. Top it with roasted pumpkin, onion, toasted nuts, pomegranate and feta cheese.
- Drizzle salad dressing and sprinkle chopped parsley.
- Gently mix the pumpkin salad before eating to combine all the ingredients.
- Serve Roasted Pumpkin Salad immediately.
Video
Notes
- You can use romaine lettuce, iceberg lettuce, kale, or rocket leaves for this salad recipe.
- Roast pumpkin turns mushy when cooked too long. Keep an eye on it while roasting – you want it golden and fork-tender but still holding its shape. You can meal prep your pumpkin to make this salad even quicker during busy weekdays.
- You can roast the pumpkin on a stovetop or oven, also.
- After assembling, it is best to serve the salad immediately else the greens lose their crunch.
- For a vegan pumpkin salad, you can skip adding honey and cheese. Substitute them with maple syrup and nutritional yeast or vegan cheese.
- I don’t recommend prepping salads too far in advance except for the salad jars, as the ingredients don’t tend to hold up that well.
Nutrition
Calories: 724kcal | Carbohydrates: 47g | Protein: 12g | Fat: 58g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 35g | Cholesterol: 15mg | Sodium: 797mg | Potassium: 925mg | Fiber: 7g | Sugar: 20g | Vitamin A: 11191IU | Vitamin C: 35mg | Calcium: 200mg | Iron: 4mg