Active Time

　　15 minutes

　　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.