
Very easy

Air Fryer Roasted Veggie Salad with Egg
14 minutesPrep time
30 minutesCook time
249 cal.Per serving
Ingredients for 1

1
Egg

80 g
Red kuri squash (potimarron)

80 g
Potato

1/4
Red onion

1/4 clove
Garlic

2 handfuls
Spring mix lettuce

1 tsp
Balsamic vinegar
Utensils
Air fryer, Pot (small), Stovetop
recipe
- Step 1
If desired, peel the squash. Cut it in half & remove the seeds, Then cut it into cubes. - Step 2
Peel and cut the potatoes into cubes. - Step 3
Peel and cut the onions into cubes. - Step 4
In the air fryer basket with the rack, add: squash, potatoes, onions and grated garlic. Season with salt and pepper and add a drizzle of olive oil. Mix then cook in the air fryer for 15 minutes at 200°C. - Step 5
After 15 minutes, remove the vegetables from the air fryer. Stir them well, then continue cooking in the air fryer for 10 to 15 minutes at 200°C. - Step 6
Meanwhile, cook the eggs for 6 minutes in a saucepan of boiling water. Once cooked, plunge them into cold water to stop the cooking process. Carefully remove the shells. Set aside. - Step 7
Once the vegetables are golden brown, remove them from the air fryer. - Step 8
Prepare the vinaigrette. In a bowl, mix together 1 tablespoon of olive oil per person and the balsamic vinegar. Season with salt and pepper. - Step 9
Serve the green salad on a plate with the roasted vegetables. Drizzle the vinaigrette over everything and add the halved soft-boiled egg. Season to taste. Enjoy!