Air-Fryer Roasted Butternut Squash Salad with Za'atar and Halloumi
By Rebeccah MarstersPublished on April 20, 2022
Time
45 minutes
Yield
Serves 2
Ingredients
1 small shallot, minced1 teaspoon grated lemon zest plus 2 tablespoons juice2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (6 cups)4 teaspoons extra-virgin olive oil, divided2 teaspoons za'atar ½ teaspoon table salt Olive oil spray 2 ounces halloumi cheese, cut into ½-inch pieces and patted dry2 teaspoons honey ¼ teaspoon ground black pepper 2 ounces (2 cups) baby arugula ¼ cup roasted, unsalted pepitas 2 tablespoons chopped fresh dill
Before You Begin
This recipe can be easily doubled.
Instructions
- Combine shallot and lemon juice in small bowl; set aside. Toss squash with 1 teaspoon oil, za'atar, and salt in large bowl. Arrange squash in even layer in air-fryer basket. Place basket into air fryer; set temperature to 400 degrees; and cook until squash is just tender and browned in spots, 16 to 22 minutes, tossing twice during cooking.
- Return squash to large bowl; set aside. Lightly spray base of now-empty basket with oil spray, scatter halloumi in basket, and lightly spray halloumi with oil spray. Return basket to fryer and cook until halloumi is browned around edges, 4 to 6 minutes.
- Whisk honey, pepper, lemon zest, and remaining 1 tablespoon oil into shallot mixture. Add to squash and toss to coat. Add arugula, pepitas, and dill and toss to combine. Season with salt and pepper to taste. Transfer to serving platter, top with halloumi, and serve.
Time
45 minutesYield
Serves 2Ingredients
1 small shallot, minced
1 teaspoon grated lemon zest plus 2 tablespoons juice
2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (6 cups)
4 teaspoons extra-virgin olive oil, divided
2 teaspoons za'atar
½ teaspoon table salt
Olive oil spray
2 ounces halloumi cheese, cut into ½-inch pieces and patted dry
2 teaspoons honey
¼ teaspoon ground black pepper
2 ounces (2 cups) baby arugula
¼ cup roasted, unsalted pepitas
2 tablespoons chopped fresh dill
Ingredients
1 small shallot, minced
1 teaspoon grated lemon zest plus 2 tablespoons juice
2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (6 cups)
4 teaspoons extra-virgin olive oil, divided
2 teaspoons za'atar
½ teaspoon table salt
Olive oil spray
2 ounces halloumi cheese, cut into ½-inch pieces and patted dry
2 teaspoons honey
¼ teaspoon ground black pepper
2 ounces (2 cups) baby arugula
¼ cup roasted, unsalted pepitas
2 tablespoons chopped fresh dill
Ingredients
1 small shallot, minced
1 teaspoon grated lemon zest plus 2 tablespoons juice
2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (6 cups)
4 teaspoons extra-virgin olive oil, divided
2 teaspoons za'atar
½ teaspoon table salt
Olive oil spray
2 ounces halloumi cheese, cut into ½-inch pieces and patted dry
2 teaspoons honey
¼ teaspoon ground black pepper
2 ounces (2 cups) baby arugula
¼ cup roasted, unsalted pepitas
2 tablespoons chopped fresh dill
Why This Recipe Works
Roasting in the air fryer enhanced the squash's sweetness; za’atar, a Middle Eastern blend that often contains dried thyme, sumac, and sesame seeds, added woodsy notes. We paired the squash with halloumi, a firm, salty Cypriot cheese that's traditionally grilled but crisps up beautifully in the air fryer. If you can't find halloumi, you can finish the dish with crumbled feta (but skip cooking the cheese in step 2). A lemon-honey dressing gave the salad brightness, and pepitas added protein, fiber, and crunch.
Before You Begin
This recipe can be easily doubled.
Instructions
- Combine shallot and lemon juice in small bowl; set aside. Toss squash with 1 teaspoon oil, za'atar, and salt in large bowl. Arrange squash in even layer in air-fryer basket. Place basket into air fryer; set temperature to 400 degrees; and cook until squash is just tender and browned in spots, 16 to 22 minutes, tossing twice during cooking.
- Return squash to large bowl; set aside. Lightly spray base of now-empty basket with oil spray, scatter halloumi in basket, and lightly spray halloumi with oil spray. Return basket to fryer and cook until halloumi is browned around edges, 4 to 6 minutes.
- Whisk honey, pepper, lemon zest, and remaining 1 tablespoon oil into shallot mixture. Add to squash and toss to coat. Add arugula, pepitas, and dill and toss to combine. Season with salt and pepper to taste. Transfer to serving platter, top with halloumi, and serve.
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