A complete, colorful, and satisfying autumn salad with sweet pumpkin, spiced chicken, crisp apple, radicchio, and pumpkin seeds. Cooking the pumpkin and chicken in the air fryer makes them golden and flavorful, while the contrast between the sweet, bitter, and crunchy ingredients creates a balanced and light one-dish meal.
Cut the pumpkin and chicken into similarly sized pieces to promote even cooking.
Place the pumpkin and chicken in a bowl and season with extra-virgin olive oil, garlic powder, chopped rosemary, and pepper.
Arrange the pumpkin and chicken in the air fryer basket, preferably in a single layer without overlapping.
Cook at 190 °C for approximately 20 minutes, stirring the ingredients a couple of times during cooking.
Meanwhile, wash and cut the apple into pieces and thinly slice the radicchio.
Allow the pumpkin and chicken to cool slightly, then combine them with the apple and radicchio in a salad bowl.
Finish with the pumpkin seeds and dress with your preferred dressing, gently mixing before serving. Dressing suggestion: a sauce made with 1 tablespoon of oil, 1 teaspoon of honey, lemon juice, 1 pinch of salt, and pepper.
Air fryer
Store in the refrigerator for up to 24 hours, preferably keeping the dressing separate from the assembled ingredients. Serve well chilled or at room temperature.
The original recipe includes an additional sauce made with one tablespoon of oil, lemon juice, 1 teaspoon of honey, 1 pinch of salt, and pepper.
Italia, Emilia Romagna
| Energy (kcal) | 85.14 |
| Carbohydrates (g) | 5.33 |
| of which sugars (g) | 3.77 |
| Fat (g) | 2.87 |
| of which saturates (g) | 0.54 |
| Protein (g) | 9.81 |
| Fibre (g) | 0.66 |
| Salt (g) | 0.03 |
