I try to eat a lot of salads during the week and when fall comes around I like to roast a vegetable or two to dress them up a little. An air fryer speeds up that process. Butternut squash, fennel and shallots are my favorites because I love how all three are sweet and savory, especially with a little char on them. Maple syrup in the tarragon vinaigrette (inspired by honey mustard dressing) further drives the fall theme home. By Larisa Alvarez for Food Network Kitchen.
Add 3 tablespoons of the maple syrup and the red wine vinegar to a small saucepan over medium-low heat and stir to combine. Add the 2 teaspoons tarragon and the rosemary and stir. Simmer until fragrant, about 5 minutes. Remove from the heat and set aside.
Preheat an air fryer to 385 degrees F. Add the butternut squash, shallots, fennel, garlic, olive oil, 1 tablespoon of the Dijon and a generous sprinkle each of salt and pepper to a large bowl and toss to combine. Put the vegetables in an even layer in the air fryer basket and cook until the squash and the shallots start to char around the edges, 20 to 25 minutes. You can do this in batches if you have a smaller air fryer or want crispier edges.
While the vegetables air fry, strain the maple vinegar through a fine-mesh sieve into a small bowl. Add the remaining 3 tablespoons Dijon and stir or whisk to combine. Thin out with water and season with salt and pepper, if necessary.
Transfer the vegetables to a large heatproof bowl and toss with the remaining 1 tablespoon maple syrup and 1 tablespoon tarragon.
Dress the spinach spring mix with the vinaigrette and divide among serving bowls. Top with the vegetables, then garnish with fennel fronds and crushed peanuts.