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top down view of a large white bowl filled with a green salad with chickpeas, red onion slices, and a lemon-based dressing on a white marble counter

Easy Air Fryer Roasted Vegetable Salad

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  • Author: Jess Bunn
  • Total Time: 0 hours
  • Yield: 4 - 6 portions


There’s nothing quite like a hearty salad with winter veggies to bring warmth and comfort to the table.


  • 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


  • Juice of 1 lemon (about 1/4 cup)
  • 2 cloves garlic, grated
  • 1 tsp honey
  • 1/4 cup olive oil
  • 1 tsp Dijon mustard


  1. Peel and dice the sweet potatoes into chunks. Peel and thinly slice the brown and red onions.
  2. In a bowl, mix together the cumin, paprika, and cinnamon.
  3. 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.
  4. 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.

  5. 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.
  6. Wash the kale and massage it with 2 tablespoons of the dressing to soften.
  7. Thinly slice the red onion. Add the chickpeas and red onion to the remaining dressing and set aside to marinate.
  8. 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.
  9. Season well and serve.
  10. 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

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