Air Fryer Brussels Sprouts Salad with Pomegranates, Goat Cheese and Candied Pepitas
Before air frying, toss the Brussels sprouts in a maple balsamic vinaigrette, then 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 will ask for seconds!
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
Recipe - FRANCE AVE EDINA
Air Fryer Brussels Sprouts Salad with Pomegranates, Goat Cheese and Candied Pepitas
Prep Time15 Minutes
Servings4
Cook Time20 Minutes
0Ingredients
2 pounds Brussels sprouts, quartered
4 tablespoons extra virgin olive oil
2 tablespoons maple syrup
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
2 garlic cloves, minced
½ teaspoon salt
½ teaspoon black pepper
½ red onion, thinly sliced
½ cup pomegranate arils
4 ounces crumbled goat cheese
1 tablespoon unsalted butter
½ cup raw pepitas
2 tablespoons granulated sugar
¼ teaspoon ground cinnamon
Directions
- Heat an air fryer to 400 F.
- In a large bowl, add the Brussels sprouts.
- In a small bowl, whisk together the olive oil, maple syrup, balsamic vinegar, Dijon, garlic, salt, and pepper.
- Drizzle half of the dressing over the Brussels sprouts and toss to combine.
- Transfer the Brussels sprouts to the air fryer basket.
- 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.
- 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.
- Immediately transfer the pepitas to parchment paper, separating them so they don’t stick together. Let cool completely.
- Once the Brussels sprouts have finished cooking, transfer them to a serving bowl.
- Add the remaining vinaigrette, candied pepitas, pomegranate arils, and toss to combine.
- Sprinkle with crumbled goat cheese.
- Serve and enjoy!
15 minutes
Prep Time
20 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Bulk Brussels Sprouts, 1 Pound
$5.99/lb$5.99/lb
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
L&B Pure Maple Syrup, 8 Ounce
$5.79$0.72/oz
L&B Italian Balsamic Vinegar, 16.9 Ounce
Deal
$4.49 was $4.99$0.27/oz
L&B Honey Dijon Mustard, 9 Ounce
$5.19$0.58/oz
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz
Red Onions, 1 Pound
$2.49 avg/ea$2.49/lb
Not Available
LaClare Crumbled Original Goat Cheese, 4 Ounce
$5.49$1.37/oz
Minnesota Creamery Unsalted Butter, 1 Pound
$4.69$4.69/lb
L&B Raw Pepitas, 7 Ounce
$6.99$1.00/oz
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb
L&B Ground Korintje Cinnamon, 2.4 Ounce
$7.49$3.12/oz
Directions
- Heat an air fryer to 400 F.
- In a large bowl, add the Brussels sprouts.
- In a small bowl, whisk together the olive oil, maple syrup, balsamic vinegar, Dijon, garlic, salt, and pepper.
- Drizzle half of the dressing over the Brussels sprouts and toss to combine.
- Transfer the Brussels sprouts to the air fryer basket.
- 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.
- 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.
- Immediately transfer the pepitas to parchment paper, separating them so they don’t stick together. Let cool completely.
- Once the Brussels sprouts have finished cooking, transfer them to a serving bowl.
- Add the remaining vinaigrette, candied pepitas, pomegranate arils, and toss to combine.
- Sprinkle with crumbled goat cheese.
- Serve and enjoy!