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Air Fryer Roasted Butternut Squash Salad

By Paula Deen


Featured in:

Paula Deen's Air Fryer Cookbook

Difficulty: Easy

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 4


  • 1 small butternut squash, peeled, seeded, cut into 1-inch pieces
  • 4 tablespoons olive oil
  • 1 teaspoon Paula Deen's House Seasoning
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons fresh lemon juice
  • 1 small shallot, minced
  • 1/4 teaspoon salt
  • 6 ounces arugula
  • 1 small Granny Smith apple, cored and thinly sliced
  • 1/2 cup toasted sliced almonds
  • 1/2 cup grated Parmesan cheese


In a large bowl, combine squash, 2 tablespoons of the olive oil, House Seasoning, and cayenne pepper; toss to coat well.

Place squash in air fryer basket, set air fryer temperature to 400 degrees, and cook for 15 minutes, shaking occasionally. Let cool.

In a large bowl, whisk together lemon juice, shallot, salt, and remaining olive oil. Add arugula and toss to coat. Divide arugula between 4 salad plates and top with squash and apple slices. Sprinkle with sliced almonds and Parmesan cheese. Serve chilled.

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