Air Fryer Brussels Sprouts Salad with Pomegranates, Goat Cheese and Candied Pepitas
October 28, 2024
I eat Brussels sprouts on a regular basis, but when the holiday season comes around, I like to elevate them for a special side dish. Since the oven is pretty jam packed during big meal prep, I use the air fryer for this Brussels sprouts salad. Not only does it help free up oven space, but the air fryer makes the Brussels sprouts super crispy and delicious.
Before air frying, I toss the Brussels sprouts in a maple balsamic vinaigrette, then I add candied pepitas, fresh pomegranate arils and crumbled goat cheese once they come out. The combination of flavors is sweet, salty, tangy and crunchy — and everyone at your gathering will ask for seconds!
SERVINGS
4-6
PREP TIME
15 min
COOK TIME
15-20 min
Ingredients
For the brussels sprouts:
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2pounds Brussels sprouts, quartered
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4tablespoons extra virgin olive oil
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2tablespoons maple syrup
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1tablespoon balsamic vinegar
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1tablespoon Dijon mustard
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2garlic cloves, minced
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½teaspoon salt
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½teaspoon black pepper
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½red onion, thinly sliced
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½cup pomegranate arils
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4ounces crumbled goat cheese
For the candied pepitas:
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1tablespoon unsalted butter
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½cup raw pepitas
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2tablespoons granulated sugar
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¼teaspoon ground cinnamon
Directions
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1
Heat an air fryer to 400 F.
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2
In a large bowl, add the Brussels sprouts.
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3
In a small bowl, whisk together the olive oil, maple syrup, balsamic vinegar, Dijon, garlic, salt, and pepper.
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4
Drizzle half of the dressing over the Brussels sprouts and toss to combine.
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5
Transfer the Brussels sprouts to the air fryer basket.
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6
Air fry for 15 minutes, tossing every 5 minutes, then stir in the red onions. Continue to air fry until the Brussels sprouts are cooked through and crispy, 5 to 10 minutes more.
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7
While the Brussels sprouts are cooking, make the candied pepitas: In a medium saucepan over medium heat, melt the butter. Add the pepitas, sugar, and cinnamon and stir to combine. Cook for 3 minutes, stirring frequently to prevent burning.
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8
Immediately transfer the pepitas to parchment paper, separating them so they don’t stick together. Let cool completely.
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9
Once the Brussels sprouts have finished cooking, transfer them to a serving bowl.
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10
Add the remaining vinaigrette, candied pepitas, pomegranate arils, and toss to combine.
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11
Sprinkle with crumbled goat cheese.
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12
Serve and enjoy!