Air Fryer Roasted Pumpkin and Brussels Sprouts Salad
restaurant 4 portions
schedule 30 min
Cooking details
This recipe has been tested in a Newlux 3’5L air fryer. Remember that you can adjust the quantities, times and ingredients to your liking.
Products with which it can be cooked
Ingredients
- task_alt400 g. of Brussels sprouts
- task_alt60 g. of walnuts
- task_alt120 g. of goat cheese (optional)
- task_alt60 g. of dried cranberries
- task_alt30 ml of maple syrup
- task_alt½ butternut squash
- task_alt2 shallots
- task_alt1 tablespoon of olive oil
- task_alt1 teaspoon of cinnamon
- task_altSalt and pepper to taste
step by step recipe
- We peel the squash and cut it into bite-sized pieces. We cut the Brussels sprouts in half. We slice the shallots thinly. In a large bowl, we mix the vegetables with olive oil, salt, pepper, and cinnamon.
- We place the vegetables in the air fryer basket in a single layer and close it. We set the air fryer to 180°C for 20 minutes.
- While the vegetables are cooking, we add the maple syrup and walnuts to a small pan and heat, stirring frequently for about 2 minutes to caramelize the syrup and coat the nuts. We remove them from the pan and let them cool.
- When cooked, we mix the vegetables with the dried cranberries and nuts, and sprinkle the cheese on top.
- We serve piping hot!
Ingredients
- To store, we keep the cheese separate from the salad, and to reheat, we place everything except the cheese back in the air fryer and heat at 180°C for about 10 minutes.
