Air Fried Brussels Sprouts and Artichoke Salad

4 Servings
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For the salad:

  • 2 cans (14-ounce) artichoke hearts in water, drained
  • 6 cups Brussels sprouts, halved
  • 2 garlic cloves, minced
  • Olive oil
  • 1 can (15.5-ounce) cannellini beans, drained
  • 4 stalks of celery, diced
  • 1/2 cup fresh parsley, chopped

For the dressing:

  • 1 small shallot, minced
  • 2 teaspoons Dijon mustard
  • 1/4 cup Parmesan cheese, grated, make extra for topping, if desired
  • 1 lemon, juiced
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup water
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper


  1. Preheat Air Fryer to 400 F.
  2. Pat drained artichoke hearts well with a towel, then transfer to a bowl with the Brussels sprouts. Toss with minced garlic and olive oil. Transfer them to an air fryer basket and cook for 15 minutes.
  3. Once they are crispy and browned, let them cool for a couple of minutes, and add to a large bowl with cannellini beans, celery and parsley.
  4. In a separate bowl, whisk together the minced shallot, Dijon mustard, Parmesan cheese, lemon juice, extra-virgin olive oil, water, kosher salt and black pepper.
  5. Pour the dressing over the salad and toss to combine.
  6. Top with a little bit more Parmesan cheese, if desired, and serve.