Steak Salad Sunday starring the Instant Pot Vortex Air Fryer. Eating better is easy when you can whip up dinners like this and watch your toppings crisp to perfection before your very eyes. See the full recipe below. 📸: @Taylor Chace For the salad: 1 cup arugula 1 cup kale, massaged with a little olive oil, lemon juice, salt, and pepper 1/4 honeynut squash, sliced and roasted 1/4 honey crisp apple, sliced Crumbled goat cheese, to taste 2 pieces crispy prosciutto, crumbled Roasted pepitas, to taste Calabrian chili vinaigrette, to taste Calabrian chili vinaigrette: 1/2 cup olive oil 2 tbsp white wine vinegar 1 tbsp hot honey 1 tbsp dijon mustard Juice of 1/4 lemon 2 cloves garlic, minced 1-2 tbsp chopped calabrian chilis 1 tbsp fresh dill, chopped 1 tbsp fresh green onion, chopped 1 tbsp fresh parsley, chopped 1 tbsp goat cheese Salt and pepper, to taste Honeynut squash: Peel, deseed, and slice into bite size pieces. Drizzle with olive oil, salt, pepper, and garlic powder. Using the “roast” setting on my airfryer, I roasted for about 15 minutes at 400 degrees. Adjust as needed based on the size of your sliced squash. Prosciutto: Air fry for about 1:30-2 minutes or until desired crispiness, watching carefully through the ClearCook window to ensure it does not burn. Pepitas: Season with olive oil, lemon juice, salt and pepper. Air fry at 275 degrees for 10 minutes.
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