Crispy Air Fryer Brussels Sprouts Salad

This crispy air fryer Brussels sprout salad is an ideal side for the fall season. The air fryer crisps the outer leaves while keeping the interiors tender. We pair the sprouts with toasted slivered almonds, golden raisins, red onion, freshly grated Parmesan and a creamy maple Dijon dressing for a balanced sweet-salty-acid profile that complements roasted meats and warm soups.

Cooking Brussels sprouts in autumn feels like a ritual, especially when you get them extra crispy. Using the air fryer speeds up the process and gives reliably crispy results. After air frying, the sprouts are combined with toasted almonds and golden raisins and dressed with a creamy maple Dijon vinaigrette that brightens each bite.

What You Need for Air Fryer Brussels Sprout Salad

• Red onion: about half a small red onion, thinly sliced or minced to add brightness.
• White wine vinegar: provides a touch of acidity to balance the sweetness.
• Brussels sprouts: 2 pounds, trimmed, halved lengthwise and roughly chopped.
• Slivered almonds: for nutty crunch; toast them in the air fryer for extra flavor.
• Maple syrup: the key sweetener in both the dressing and for glazing the almonds—don’t skip it.
• Golden raisins: add little bursts of chew and natural sweetness.
• Parmesan cheese: freshly grated for a savory finish.
• Air fryer: recommended for achieving crisp, caramelized leaves quickly and evenly.

Variations and Substitutions

This salad is flexible. Swap ingredients to suit taste or pantry contents:

• Onion: replace red onion with white onion or sliced green onions for a milder bite.
• Vinegar: rice vinegar or apple cider vinegar both work well in the dressing.
• Nuts: substitute toasted pecans or walnuts for the almonds for a different texture and flavor.
• Raisins: regular dark raisins or chopped dried cranberries can be used instead of golden raisins.
• Cheese: Pecorino or a crumbly goat cheese are tasty alternatives to Parmesan.

FAQ

Storage

Store any leftovers in an airtight container in the refrigerator for up to four days. For best texture, keep the dressing separate and add it just before serving. Toasted nuts are best stored in a sealed container at room temperature for a few days or in the fridge for longer storage.

Serving Suggestions

This salad pairs beautifully with a variety of autumn mains and sides. Serve it alongside roasted pork, smoked turkey legs or baked chicken. It also complements mashed potatoes, roasted sweet potatoes and green bean casseroles. For a cozy pairing, serve it with a warm squash or split pea soup.

Crispy Air Fryer Brussels Sprout Salad with Maple Dijon Dressing

This recipe yields roughly 6 servings and is designed to be quick to prepare with the air fryer doing most of the work. Total time is about 45 minutes including prep and cooking.

Ingredients

• 1/2 small red onion, minced
• 2 tablespoons white wine vinegar (or rice vinegar)
• 3/4 teaspoon sea salt, divided
• 2 lbs Brussels sprouts, halved lengthwise and chopped (keep the stem attached to hold pieces together)
• 2 tablespoons avocado oil
• 1/2 cup slivered almonds
• 1 1/2 tablespoons maple syrup
• 1 teaspoon poppy seeds
• 1/4 teaspoon flaky sea salt
• 1/3 cup golden raisins
• 1/4 cup freshly grated Parmesan cheese

Maple Dijon Dressing

• 1 1/2 tablespoons maple syrup
• 1 tablespoon white wine vinegar
• 1 tablespoon mayonnaise
• 1 tablespoon stone-ground mustard (or Dijon)
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper

Instructions

1. Preheat the air fryer to 400ºF and lightly coat the basket with 1 teaspoon avocado oil.
2. Toss the minced red onion with the vinegar and 1/4 teaspoon salt in a small bowl; set aside to marinate briefly.
3. In a large bowl, toss the chopped Brussels sprouts with 2 tablespoons avocado oil and 1/2 teaspoon sea salt. Place in the air fryer in a single layer or in two quick batches if needed.
4. Cook for 7 minutes, shake or toss, then continue for another 5–7 minutes until the sprouts are browned and crispy. Remove and let rest.
5. Line the air fryer basket with a silicone liner or tin foil. Toss the slivered almonds with 1 1/2 tablespoons maple syrup, poppy seeds and flaky sea salt, then toast in the air fryer for 5–7 minutes, tossing occasionally, until golden.
6. Combine the roasted Brussels sprouts, toasted almonds, golden raisins and the marinated red onions in a large bowl and toss gently.
7. Whisk or shake all dressing ingredients in a jar until combined. Pour about half the dressing over the salad, toss, and add more to taste.
8. Finish with freshly grated Parmesan and serve warm or at room temperature.

Tips & Notes

• Air fryer cook times vary by model. If your oven runs hot, reduce time slightly and monitor closely for browning.
• For the crispiest results, avoid overcrowding the basket. Crispy edges make this salad stand out.
• Make the dressing ahead and refrigerate; bring to room temperature before using if chilled.

Nutrition (approximate per serving)

Calories: 253 kcal • Carbohydrates: 30 g • Protein: 9 g • Fat: 13 g • Fiber: 8 g • Sugar: 15 g

Nutrition values are calculated estimates and should be used as a guideline.

If you enjoyed this recipe, try varying the nuts or dried fruit to suit your season and taste. This salad is simple, adaptable and a reliable way to make Brussels sprouts a favorite at your table.