Crispy Air Fryer Butternut Squash Salad in 30 Minutes

There’s something magical about the air fryer, isn’t there? It’s like this little kitchen gadget knows exactly how to turn simple ingredients into something extraordinary. Take this air fryer butternut squash salad, for example. It’s my go-to when I want something quick, healthy, and absolutely delicious. I’ll admit, I was skeptical about air frying squash at first, but the moment I tasted those crispy, caramelized edges, I was hooked. It’s become a staple in my house—perfect for busy weeknights or even a fancy-ish lunch. Plus, it’s packed with fresh greens, creamy feta, and a tangy balsamic drizzle that ties it all together. Trust me, once you try it, you’ll be making it on repeat!

Why You’ll Love This Air Fryer Butternut Squash Salad

This salad is seriously one of my favorite kitchen hacks—here’s why:

• Crazy quick: From peeling to plating in under 30 minutes (and most of that’s hands-off air fryer time!)
• Perfect textures: The squash gets caramelized edges while staying tender inside—no soggy veggies here
• Healthy but hearty: Packed with vitamin A from the squash, plus protein from feta and pumpkin seeds
• Easy cleanup: Just one bowl and the air fryer basket—no oven to scrub!
• Works hot or cold: Great fresh from the air fryer or packed for tomorrow’s lunch

Honestly, it’s the salad that makes even my veggie-skeptic husband ask for seconds.

Ingredients for Air Fryer Butternut Squash Salad

Gathering the right ingredients makes all the difference—here’s exactly what you’ll need:

• 1 small butternut squash (peeled, seeded, and cubed into 1-inch pieces—trust me, uniform size means even cooking!)
• 2 tbsp olive oil (the good stuff—it helps the squash caramelize beautifully)
• ½ tsp salt (I use kosher for even seasoning)
• ¼ tsp black pepper (freshly cracked if you’ve got it)
• 4 cups mixed salad greens (baby kale, spinach, or your favorite blend)
• ¼ cup crumbled feta cheese (the salty tang is everything)
• 2 tbsp pumpkin seeds (toasted if you’re feeling fancy)
• 1 tbsp balsamic vinegar (skip the thick glaze—this needs to be pourable)

That’s it! Simple, fresh ingredients that come together like magic in your air fryer.

Print

How to Make Air Fryer Butternut Squash Salad

Okay, let’s get into the good stuff—how to actually make this beauty happen. I promise it’s easier than you think, and I’ll walk you through each step so you get that perfect combo of crispy squash and fresh greens every time.

Step 1: Preparing the Butternut Squash

First things first—tackling the squash. I won’t lie, peeling butternut squash can be a bit of a workout, but it’s worth it. Use a sharp vegetable peeler (or a very careful knife) and work slowly—those curves can be tricky! Once peeled, cut it in half lengthwise, scoop out the seeds with a spoon, and chop into 1-inch cubes. Toss them in a bowl with the olive oil, salt, and pepper until they’re evenly coated. Pro tip: Don’t skip the oil—it helps the squash get those gorgeous caramelized edges in the air fryer.

Step 2: Air Frying the Squash

Preheat your air fryer to 375°F—this helps the squash start cooking immediately for even results. Spread the squash in a single layer in the basket (no stacking, or they’ll steam instead of crisp up!). Cook for 12-15 minutes, shaking the basket halfway through. This is key—it prevents sticking and ensures all sides get that perfect golden color. You’ll know they’re done when a fork slides in easily but they still hold their shape.

Step 3: Assembling the Salad

Let the squash cool for just a minute (hot feta = melty mess). While it’s resting, pile your greens into a big bowl. Scatter the warm squash over the top—that slight warmth wilts the greens just enough. Sprinkle with feta and pumpkin seeds, then drizzle the balsamic vinegar over everything. Here’s my secret: Toss gently with clean hands—you’ll distribute everything evenly without crushing the tender squash. Taste and add an extra pinch of salt if needed. That’s it—salad magic in minutes!

If you can’t get enough of hearty butternut squash dishes, you’ll love my Butternut Squash Lasagna Roll Ups Recipe next! It’s a cozy, creamy, and cheesy comfort food twist that turns fall flavors into an irresistible baked favorite.

Tips for the Best Air Fryer Butternut Squash Salad

After making this salad more times than I can count, I’ve picked up some tricks that take it from good to wow:

• Size matters: Keep squash cubes uniform—bigger than 1 inch won’t crisp well, smaller might burn
• Don’t crowd: Cook in batches if needed—overfilled baskets steam instead of crisp
• Season after: Taste when it comes out—sometimes I add an extra pinch of salt or a squeeze of lemon
• Fresh greens only: Toss with the squash while it’s still warm—the residual heat slightly softens the greens perfectly
• Leftover hack: Store components separately—squash in the fridge keeps for 3 days (re-crisp in air fryer for 2 minutes)

Little adjustments make all the difference—this salad’s too good not to make it shine!

Variations for Your Air Fryer Butternut Squash Salad

One of the best things about this salad is how easy it is to mix it up! Swap out the feta for creamy goat cheese or tangy blue cheese if that’s your vibe. For a sweet twist, toss in a handful of dried cranberries or pomegranate seeds—they add a pop of color and a burst of flavor. If you’re feeling adventurous, try swapping the balsamic for a honey-mustard dressing or even a squeeze of fresh orange juice. Honestly, the possibilities are endless—make it yours!

Serving Suggestions for Air Fryer Butternut Squash Salad

This salad is fantastic on its own, but sometimes I love turning it into a full meal. Try topping it with grilled chicken or shrimp for extra protein—it’s my go-to post-workout lunch. If I’m serving it as a side, warm crusty bread with olive oil for dipping is a must. For dinner parties, I’ll pair it with a simple roasted salmon—the flavors just sing together. Honestly, it’s so versatile, you can’t go wrong!

Storage and Reheating Instructions

Okay, here’s the deal—this salad is best fresh, but I totally get needing leftovers! Store the components separately in airtight containers: squash in one, greens/toppings in another. The squash keeps beautifully for 3 days in the fridge. When you’re ready to eat, just pop the squash back in the air fryer at 350°F for 2-3 minutes to revive those crispy edges. The greens will wilt if stored dressed, so add the balsamic vinegar right before serving. Pro tip: The feta and seeds stay crunchy longer if you add them fresh!

Nutritional Information

This air fryer butternut squash salad isn’t just delicious—it’s packed with good-for-you ingredients! One generous serving clocks in at about 220 calories, with 14g of healthy fats (mostly from the olive oil and feta), 5g of protein, and 22g of carbs that include 5g of filling fiber. The squash alone gives you a huge dose of vitamin A—over 200% of your daily needs! Of course, these numbers can vary slightly depending on your exact ingredients (I won’t judge if you add extra feta—I do it too). It’s naturally vegetarian, and you could easily make it vegan by omitting the cheese. A salad that tastes this good shouldn’t be this nutritious, but here we are!

For more fall-inspired air fryer recipes and creative salad ideas, make sure to follow us on Pinterest! You’ll find endless seasonal dishes, healthy comfort foods, and easy meal inspiration to keep your menu fresh all autumn long.

Frequently Asked Questions

Final Thoughts

There you have it—my absolute favorite way to turn butternut squash into something extraordinary with minimal effort. Whether you’re an air fryer pro or just getting started, this salad is a game-changer. I’d love to hear how it turns out for you—leave a comment or tag me when you make it! Trust me, once you taste those caramelized squash cubes against the crisp greens and tangy feta, you’ll be as obsessed as I am. Happy air frying!