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Air Fryer Butternut Salad With Cream Cheese Balls and Pecan Nuts — A Cozy, Crunchy Side

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the roasted butternut: 1 medium butternut squash (about 2 to 2.5 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • For the cream cheese balls: 8 ounces cream cheese, softened
  • 2 tablespoons chopped chives or green onions
  • 1 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup finely chopped pecans (optional, for rolling)
  • For the salad: 4 cups mixed greens or baby spinach
  • 3/4 cup pecan halves
  • 1/4 small red onion, thinly sliced
  • 1/4 cup dried cranberries or chopped dried apricots
  • For the dressing: 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • Pinch of salt and pepper

Method
 

  1. Prep the squash: Peel the butternut, scoop out the seeds, and cut into 1-inch cubes. Pat dry with paper towels so the pieces roast, not steam.
  2. Season and air fry: Toss the cubes with olive oil, paprika, cinnamon, garlic powder, salt, and pepper. Arrange in a single layer in your air fryer basket. Air fry at 390°F (200°C) for 14–18 minutes, shaking halfway, until golden and tender with caramelized edges.
  3. Toast the pecans: While the squash cooks, add pecan halves to the air fryer basket and toast at 320°F (160°C) for 3–5 minutes, shaking once. Remove and let cool. Keep an eye on them; they go from perfect to burnt quickly.
  4. Make the cream cheese balls: In a bowl, mix softened cream cheese, chives, lemon zest, salt, and pepper. Scoop into small portions (about 1 teaspoon each) and roll into balls. For extra crunch, roll some in the finely chopped pecans.
  5. Whisk the dressing: In a small jar or bowl, combine olive oil, apple cider vinegar, honey, Dijon, salt, and pepper. Shake or whisk until emulsified.
  6. Build the salad base: On a large platter or in a wide bowl, arrange the greens. Scatter red onion and dried cranberries over the top.
  7. Add warm squash: Place the hot roasted butternut over the greens. The warmth slightly softens the greens, which is delicious, but you can let the squash cool a few minutes if you prefer more crunch.
  8. Top with pecans and cream cheese balls: Sprinkle on the toasted pecans, then nestle in the cream cheese balls evenly across the salad.
  9. Dress and serve: Drizzle with the dressing right before serving. Taste and add a pinch more salt or a squeeze of lemon if needed.