Air-Fryer Brussels Sprouts Salad With Spiced Maple Vinaigrette

Total Time 35 minutes
It might be worth getting an air-fryer just to make brussels sprouts. Crunchy and deliciously bittersweet, the charred air-fryer brussels sprouts come to life in this refreshing grain salad, where they are tossed with bits of briny feta, sweet-tart cranberries, and a fennel- and nigella-seed-spiced maple syrup vinaigrette. If I’m looking for more protein, I chop up some hard-boiled eggs and fold them into the salad. Feel free to add extra feta and dried cranberries or cherries on top, if you like.

Ingredients

4 servings
1 lb. brussels sprouts, trimmed, halved lengthwise
6 Tbsp. extra-virgin olive oil, divided
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
½ cup coarsely chopped raw walnuts
1 tsp. crushed fennel seeds
1 tsp. nigella seeds
5 Tbsp. white wine vinegar or apple cider vinegar
2 Tbsp. pure maple syrup
Freshly ground pepper
½ small red onion, halved, thinly sliced
5 oz. mixed salad greens or baby kale
1½ cups cooked grains (such as farro or barley)
¾ cup crumbled feta
¼ cup sweetened dried cranberries or dried tart cherries
Step 1

Heat air fryer to 400°. Toss 1 lb. brussels sprouts, trimmed, halved lengthwise, 3 Tbsp. extra-virgin olive oil, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a large bowl to coat. Transfer to air fryer; reserve bowl. Roast, giving basket a shake halfway through, until tender, 18–20 minutes. Add ½ cup coarsely chopped raw walnuts and toss to combine. Roast until brussels sprouts are deep golden brown and charred in spots and walnuts are golden brown, about 2 minutes.

Step 2

Meanwhile, toast 1 tsp. crushed fennel seeds and 1 tsp. nigella seeds in a dry small skillet over medium-high heat until fragrant, 30–45 seconds. Immediately transfer to a small bowl and add remaining 3 Tbsp. extra-virgin olive oil. Whisk in 5 Tbsp. white wine vinegar or apple cider vinegar and 2 Tbsp. pure maple syrup; season dressing with salt and freshly ground pepper.

Step 3

Transfer brussels sprouts to reserved bowl. Add ½ small red onion, halved, thinly sliced, 5 oz. mixed salad greens or baby kale, 1½ cups cooked grains (such as farro or barley), ¾ cup crumbled feta, and ¼ cup sweetened dried cranberries or dried tart cherries. Drizzle dressing over salad and toss to coat.

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