Name: This air fryer vegie salad with toasted hazelnuts will make you fall in love with salads again
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 400g baby potatoes, halved; 350g kent pumpkin, cutinto 4cm chunks; Olive oil spray; 250g small carrots, cut on the diagonal in 4cm chunks; 1 red onion, cut into wedges; 1/4 cup skinless hazelnuts; 100g mixed salad leaves; Sea-salt flakes and freshly ground black pepper, to season; Dressing; 3 tablespoons extra virgin olive oil; 2 tablespoons lemon juice; 1/2 teaspoon dijon mustard; 1 teaspoon dukkah

This air fryer vegie salad with toasted hazelnuts will make you fall in love with salads again

No boring salads allowed.

Skip to Recipe

Serves 4

Prep

Cook

15M

Total

20M

What’s the secret to a good salad? Tossing in crispy, golden air-fried veggies. Anything but boring, this air fryer vegie salad with toasted hazelnuts is crisp, colourful, and full of flavour. With golden, tender seasonal vegies, toasted hazelnuts for that extra nutty crunch, and a simple yet fragrant homemade dressing, it’s the perfect side for easy entertaining or as is on its own.

Follow the recipe for this air fryer vegie salad with toasted hazelnuts below, and we guarantee you’ll fall in love with salads all over again.

Ingredients

400g baby potatoes, halved

350g kent pumpkin, cutinto 4cm chunks

Olive oil spray

250g small carrots, cut on the diagonal in 4cm chunks

1 red onion, cut into wedges

1/4 cup skinless hazelnuts

100g mixed salad leaves

Sea-salt flakes and freshly ground black pepper, to season

Dressing

3 tablespoons extra virgin olive oil

2 tablespoons lemon juice

1/2 teaspoon dijon mustard

1 teaspoon dukkah

Method

Step 1

Preheat air fryer to 180°C for 5 minutes. Add potatoes and pumpkin, spray with oil and cook for 25 minutes, turning halfway until cooked and golden. Transfer to a large bowl.

Step 2

Add carrots and red onion and air-fry for 10 minutes, adding hazelnuts in the last 5 minutes. Transfer everything to the bowl.

Step 3

To make the dressing, add all ingredients to a small jug and shake until emulsified. Season.

Step 4

Add mixed salad leaves to the vegetables and toss to combine. Drizzle with dressing and serve.