Easy Air Fryer Roasted Vegetable Salad
There’s nothing quite like a hearty salad with winter veggies to bring warmth and comfort to the table.
Enter the easy air fryer roasted vegetable winter salad – earthy, caramelised veggies, vibrant greens, crunchy nuts, and a zesty dressing that promises to invigorate the senses and nourish the soul. This seasonal delight satisfies the palate and celebrates the bountiful offerings of the winter produce aisle.
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Marinating Chickpeas For Enhanced Flavour
When crafting this easy air fryer roasted vegetable winter salad, one essential component that elevates the flavour profile is marinated chickpeas. When marinated in a flavorful blend of herbs, spices, and citrus, chickpeas absorb the marinade’s essence, infusing each bite with depth and complexity. Marinating chickpeas enhances their taste and adds a layer of richness and texture to the salad. And the longer they marinate, the better the flavour!
Massaged vs Unmassaged Kale
Another key element to consider when preparing this easy air fryer roasted vegetable winter salad is the kale – a hearty green that showcases a range of flavours and textures. While some may opt for unmassaged kale for its robust crunch and earthy taste, I swear by the magic of massaging kale. Massaging kale helps to tenderise the leaves, making them more palatable and easier to digest while enhancing their flavour.
The Crucial Elements of My Easy Air Fryer Roasted Vegetable Winter Salad
The hallmark of a perfect roasted vegetable winter salad lies in its thoughtful combination of elements – the richness of the roasted vegetables and warm spices, the texture from the kale and nuts, the freshness of the pomegranate seeds, and the bright zestiness of the dressing.
Roasting the vegetables brings out their natural sweetness and imparts a satisfying depth of flavour, and the spices infuse the dish with a comforting warmth.
The kale, with its robust texture and vibrant colour, provides a crisp contrast to the tender roasted vegetables.
Adding nuts lends a satisfying crunch and nutty undertone, elevating the salad’s texture and complexity.
Finally, the burst of freshness from the pomegranate seeds adds a delightful pop of colour and juiciness, while the zestiness of the dressing ties the elements together, creating a harmonious symphony of flavours in every forkful.
Dual Heat Zone Air Fryer
A dual heat zone air fryer offers several benefits, revolutionising how you cook. By incorporating two distinct heating zones within one appliance, it provides unparalleled versatility and precision in cooking. One of the key advantages is the ability to simultaneously cook different types of foods at varying temperatures, optimising time and energy efficiency. Whether it’s crispy fries on one side and succulent chicken wings on the other, or delicate vegetables alongside hearty meats, the dual heat zones allow for customised cooking to suit individual preferences and dietary needs. Furthermore, this innovative design ensures even heat distribution, resulting in consistent and perfectly cooked meals every time. I absolutely love the Instant VersaZone Dual Air Fryer.
Loved This Easy Air Fryer Roasted Vegetable Salad?
Tell me what you thought about this winter salad and what you served it with. While it’s hearty enough to enjoy on its own, you can pair it with Peruvian Inspired Chicken or the Quickest, Juiciest Turkey.
Please leave a comment, give this recipe a rating, and remember to tag your photo #theculinarycartel on Instagram so we can see what you come up with.
Frequently Asked Questions
Is this recipe vegan?
Sure, simply choose to use maple syrup over honey.
Is this recipe gluten-free?
It is both gluten and dairy free, so everyone can enjoy it.
Can you prepare this in advance?
You absolutely can marinate the chickpeas two to three days in advance. The longer they marinate, the better the flavour. Similarly, macerating the red onion in the dressing will soften it and draw out its flavour.
Why do you marinate the chickpeas?
Marinating the chickpeas improves their overall flavour. Chickpeas out the can are understandably quite neutral tasting. Marinading them allows for the flavours of the dressing to permeate through them, making your salad more delicious in every bite.
Why do you massage the kale?
Massaging kale in the acidic dressing helps break down the fibrous cells, making it easier to chew.
Easy Air Fryer Roasted Vegetable Salad
- Total Time: 0 hours
- Yield: 4 - 6 portions
Description
There’s nothing quite like a hearty salad with winter veggies to bring warmth and comfort to the table.
Ingredients
- 3 brown onions, thinly sliced
- 1 red onion, thinly sliced
- 3 orange sweet potatoes (about 600g)
- 1/4 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cinnamon
- 1 can chickpeas, drained and rinsed
- 90g (about half a bag) kale, stems removed
- A mixture of soft herbs (about 15g) like parsley, dill, and mint
- 1 pomegranate, seeds removed (optional)
- Handful of almonds, cashews, or seeds (optional)
- Olive oil, salt, and pepper, as needed
Dressing
- Juice of 1 lemon (about 1/4 cup)
- 2 cloves garlic, grated
- 1 tsp honey
- 1/4 cup olive oil
- 1 tsp Dijon mustard
Instructions
- Peel and dice the sweet potatoes into chunks. Peel and thinly slice the brown and red onions.
- In a bowl, mix together the cumin, paprika, and cinnamon.
- In a separate bowl, toss the brown onions with half of the spice mix and a drizzle of olive oil. Toss the sweet potatoes with the remaining spice mix and a little olive oil.
- Cooking
In the Air Fryer (Dual Heat Zone):
– Place the spiced onions into one basket and the sweet potatoes into the other.
– Roast the onions at 150°C (300°F) for 35 minutes and the sweet potatoes at 170°C (340°F) for 25 minutes or until golden and cooked through. Press the sync cook button to ensure both sides finish cooking at the same time. Toss occasionally for even cooking.Cooking in a Single-Basket Air Fryer:
– Pile the onions onto one side of the basket and the sweet potatoes onto the other
– Roast at 160°C (320°F) for 20-30 minutes, turning halfway through. Remove the onions when golden and soft. Increase the heat to 190°C (375°F) and cook the sweet potatoes for an additional 5-10 minutes until cooked through and golden.Cooking in the Oven:
– Preheat the oven to 190°C (375°F).
– Spread the onions on one tray and the sweet potatoes on another. Cook for 30-40 minutes, turning occasionally until onions are jammy and sweet potatoes are golden and cooked through. - While the vegetables cook, make the dressing. In a medium bowl, combine lemon juice, grated garlic, honey, olive oil, Dijon mustard, and season to taste.
- Wash the kale and massage it with 2 tablespoons of the dressing to soften.
- Thinly slice the red onion. Add the chickpeas and red onion to the remaining dressing and set aside to marinate.
- Once the vegetables are cooked, assemble the salad. In a large bowl, combine the dressed kale, marinated chickpeas and red onions, roasted onions, sweet potatoes, nuts, fresh herbs, and pomegranate seeds.
- Season well and serve.
- This salad keeps well in the fridge for three or four days, making it perfect for meal prep.
- Prep Time: 20 min
- Cook Time: 35 - 40 min
- Category: Salad
