Not in the mood to turn on the oven tonight? We’ve got a suggestion: If you want your fill of veggies without breaking a sweat, why not turn to your air fryer? After all, this countertop gadget can do a lot more than reheat pizza.
Our pals over at the online recipe platform Mob recently released their latest cookbook, Delicious Air Fryer. The tome is stuffed with nutritious, tasty recipes that can all be cooked in the trusty air fryer — and one of our favorites is this roasted pumpkin, burrata, and kale salad.
To make this easy dish, you’ll simply toss hazelnuts with sage leaves and olive oil before roasting in the air fryer. Chop up a pumpkin or seasonal squash of your choice, then throw that in as well. You’ll cut and wilt some kale before making a simple sherry vinegar dijon dressing that adds just a spike of tartness to the whole dish. Mix everything together, then top with a decadent piece of burrata. Serve warm for a cozy, autumn-inspired meal that’s as simple to make as it is satisfying.
Roasted Pumpkin, Burrata & Kale Salad
Serves 2
Ingredients
- 2oz (50g) hazelnuts
- 10 sage leaves
- olive oil
- 1⁄2 pumpkin or squash (we like Delica)
- 7oz (200g) red grapes
- 4oz (100g) kale
- juice of 1⁄2 lemon
- 1⁄2 tbsp sherry vinegar
- 1 tsp wholegrain mustard
- 1 x 5oz (150g) burrata
- salt and black pepper
Instructions
- Roughly chop the hazelnuts and place in a small bowl with the sage leaves and 2 teaspoons of olive oil. Toss together, then cook in the air fryer at 350°F/180°C for 3–5 minutes. Set aside.
- Wash the pumpkin, then cut in half and scoop out the seeds with a spoon. Slice into wedges 3⁄4 in/2cm thick, then cut these into diamond shapes. Place in a bowl, toss with 1 tablespoon of olive oil and some salt and pepper, then tip into the air fryer. Cook at 350°F /180°C for 18 minutes. Toss the grapes in the oil left in the bowl.
- Cut out and discard the kale stems. Place the leaves in a large bowl, add the lemon juice and season with salt and pepper. Using your hands, massage until the leaves have wilted.
- Put the sherry vinegar in a bowl, add the mustard and 2 tablespoons of olive oil, then season with salt and pepper. Mix well.
- After the pumpkin has been cooking for 18 minutes, add the grapes and continue cooking for 10 minutes, until they are bursting.
- Divide the kale salad between the plates and top with the roasted veg mixture. Tear over the burrata, then sprinkle with the crispy sage and hazelnuts.
Recipe excerpted from Delicious Air Fryer by Mob.
