AIR FRYER BUTTERNUT SQUASH, FENNEL AND SHALLOT SALAD

Air Fryer Butternut Squash, Fennel and Shallot Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings as a main course or 6, as starters

Number Of Ingredients 13

4 tablespoons pure maple syrup
2 tablespoons red wine vinegar
1 tablespoon plus 2 teaspoons chopped tarragon leaves (from about 4 sprigs)
1 teaspoon chopped rosemary leaves (from about 2 sprigs)
2 cups cubed peeled butternut squash (3/4-inch cubes; about 8 ounces)
5 small shallots, quartered from root to tip
2 medium fennel bulbs (about 1 pound), cored and sliced 1/2 inch thick, fronds reserved
4 cloves garlic, grated
1 tablespoon olive oil
4 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
8 cups lightly packed spinach spring mix (from one 5-ounce bag)
1/4 cup toasted salted peanuts, crushed, for garnish

Steps:

Add 3 tablespoons of the maple syrup and the red wine vinegar to a small saucepan over medium-low heat and stir to combine. Add the 2 teaspoons tarragon and the rosemary and stir. Simmer until fragrant, about 5 minutes. Remove from the heat and set aside.
Preheat an air fryer to 385 degrees F. Add the butternut squash, shallots, fennel, garlic, olive oil, 1 tablespoon of the Dijon and a generous sprinkle each of salt and pepper to a large bowl and toss to combine. Put the vegetables in an even layer in the air fryer basket and cook until the squash and the shallots start to char around the edges, 20 to 25 minutes. You can do this in batches if you have a smaller air fryer or want crispier edges.
While the vegetables air fry, strain the maple vinegar through a fine-mesh sieve into a small bowl. Add the remaining 3 tablespoons Dijon and stir or whisk to combine. Thin out with water and season with salt and pepper, if necessary.
Transfer the vegetables to a large heatproof bowl and toss with the remaining 1 tablespoon maple syrup and 1 tablespoon tarragon.
Dress the spinach spring mix with the vinaigrette and divide among serving bowls. Top with the vegetables, then garnish with fennel fronds and crushed peanuts.