Air Fryer Brussels Sprouts Apple Pecan Salad
Hearty Apple Pecan Salad in the Air Fryer
Need a quick, healthy, and crowd-pleasing dish for your Thanksgiving or Christmas menu? This apple pecan Brussels sprouts salad is a game-changer! Packed with hearty, nutty flavors and a touch of sweetness, it features a surprising secret ingredient that takes it to the next level. Even those who usually avoid Brussels sprouts will be reaching for seconds!
Ingredients and Supplies to Make Apple Pecan Brussels Sprout Salad
Brussels sprouts are a breeze to cook in the air fryer and come out irresistibly crispy and flavorful! If Brussels sprouts have typically been difficult for you to digest, roasting them in the air fryer is where the magic happens! Cooking the sprouts breaks down some fiber, making them easier to digest. Give this recipe a try! It may just change how you see Brussels sprouts.
Ingredients
- Brussels sprouts
- Olive oil or avocado oil
- Kosher salt
- Freshly ground pepper
- Cayenne seasoning
- Sliced apple – I used Honeycrisp
- Dried cranberries
- Chopped pecans
- Red wine vinaigrette- homemade or store-bought
Recipe Alternatives and Substitutions:
- Pecans: Substitute pecans for shaved almonds, chopped walnuts, sunflower, or pumpkin seeds.
- Red win vinaigrette: Substitute this tangy dressing for another, such as apple cider, balsamic, or lemon vinaigrette
- Brussels sprouts: Can’t get on board with roasted Brussels sprouts? Try the other toppings over a base of kale salad, arugula, or spinach instead.
- Cranberries: You can substitute cranberries for other dried or fresh fruits, such as golden raisins, dried cherries, or diced pears.
Supplies
- Sharp knife
- Cutting board
- Air fryer
How to Cook Apple Pecan Brussels Sprout Salad in the Air Fryer
Step 1: Prepare the Brussels Sprouts
Begin by taking a pound of fresh Brussels sprouts and rinse them under cold water. Pat them dry with a clean towel—this helps them crisp up nicely in the air fryer.
Next, trim the sprouts by cutting off the tough stem ends and removing any yellow or damaged outer leaves. Slice each sprout in half lengthwise for even cooking and better caramelization.
For the oil, aim to coat the sprouts evenly. Add about 1–2 tablespoons of olive oil to a large mixing bowl, then toss in the trimmed Brussels sprouts. Sprinkle in a generous pinch of salt, a few twists of freshly ground black pepper, and a dash of cayenne for a subtle kick. Toss everything together until the sprouts are well-coated, and the seasonings are evenly distributed.
Step 2: Prepare the Apple and Pecans
It’s time to prepare the rest of the salad components. Choose a crisp, sweet apple variety like Honeycrisp or Fuji for a delightful contrast to the savory sprouts. Wash the apple thoroughly and dice it into bite-sized pieces.
For the pecans, a quick rough chop is all you need—cut them in half. This gives the salad recipe a nice crunch and makes them easier to eat.
Step 2: Air Fry
Add the seasoned Brussels sprouts to the air fryer basket, arranging them in a single layer to ensure even cooking. Air fry at 375°F (190°C) for 10–15 minutes, depending on how crispy you want them.
At the halfway point (about 5–7 minutes in), pause the air fryer, give the sprouts a good shake to promote even browning, and add the diced apple, dried cranberries, and chopped pecans to the basket. These additions will lightly toast and warm as the sprouts finish cooking.
Check for doneness by piercing a sprout with a fork—it should be tender on the inside with golden-brown, crispy edges on the outside. Adjust the cooking time if needed, but keep an eye out to prevent burning.
Step 3: Drizzle with Red Wine Vinaigrette
Use a pair of tongs or a heat-resistant spatula to transfer the contents to a large bowl. The combination of tender sprouts, lightly toasted pecans, and softened, slightly caramelized apples creates a warm and inviting base for your salad.
Before serving, drizzle the red wine vinaigrette evenly over the salad. The tangy and slightly fruity vinaigrette enhances the earthy Brussels sprouts, balances the sweetness of the apples and cranberries, and complements the nuttiness of the pecans. Use just enough vinaigrette to lightly coat all the ingredients without overwhelming their flavors.
For the best results, toss the salad gently but thoroughly to ensure every bite is packed with flavor. Serve the salad immediately while the Brussels sprouts are still warm, allowing the vinaigrette to meld beautifully with the warm ingredients.
This salad shines as a side dish for holiday meals, being packed with vitamins with a nutritious taste. If desired, add an extra sprinkle of salt and pepper or a garnish of fresh herbs like parsley for a finishing touch.
Final Thoughts
This recipe is not only incredibly delicious but also wonderfully simple to make. It’s the perfect side dish to elevate your holiday table, pairing beautifully with a succulent turkey breast or a savory air fryer ham.
The balance of sweet, tangy, and nutty flavors will surprise and delight your guests, even those who claim not to like Brussels sprouts. Get ready for rave reviews and empty plates—this salad is a true crowd-pleaser!
Need more air fryer holiday side dish inspiration? Check it out:
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Air Fryer Brussels Sprouts Apple Pecan Salad
Equipment
Ingredients
- 1 pound Brussels sprouts trimmed and halved
- 2 tablespooons olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- ½ teaspoon cayenne pepper
- 1 cup sliced apple I used honeycrisp
- ½ cup dried cranberries
- ¼ cup chopped pecans
- ⅓ cup red wine vinaigrette homemade or store-bought
Instructions
- Preheat the air fryer to 350°F/175°C for 5 minutes.
- In a bowl, mix together to evenly coat the brussels sprouts with olive oil, salt, pepper, and cayenne pepper.
- Place the prepared brussels sprouts in the air fryer basket and cook for 10-15 minutes. Halfway through cooking, open drawer and stir contents and mix in the sliced apple, dried cranberries, and chopped pecans. Continue roasting until sprouts and apples reach desired crispiness.
- Remove from the air fryer basket and transfer to a serving platter. Drizzle with red wine vinaigrette. Serve immediately.
Brussel sprouts never tasted better!!👍
Thank you!!
Great to hear, Bert!