For the dressing:
1/4 cup tahini
3 Tbsp water
3 Tbsp olive oil
1 clove garlic, minced
3 Tbsp lemon juice
1 Tbsp maple syrup
½ tsp kosher salt
For the salad:
1 lb Brussels sprouts, halved lengthwise
Salt and Pepper to taste
1 Tbsp olive oil
1 tsp Spicewalla Ras el Hanout
2 cups chopped kale, massaged to soften
1 cup crispy chickpeas
¼ cup toasted pumpkin seeds
¼ cup pomegranate arils or dried cranberries
- Make the dressing: Whisk all ingredients together in a small bowl and place in a well sealed container. Place in the fridge until ready to use.
- Place the Brussels in a mixing bowl, add salt, pepper, olive oil and Ras el Hanout. Toss to coat the Brussels evenly.
- Cook in the air fryer at 400°F for 15-20 minutes, tossing halfway through, until golden brown and crispy.
- Place a bed of kale in the bottom of a serving platter, top with the Brussels and garnish with crispy chickpeas, pumpkin seeds, and pomegranate arils. Drizzle the dressing on top.
Just made this, and it’s SO good! The Ras el Hanout pairs nicely with the Brussels sprouts and the tahini dressing, along with the touch of sweetness from the dried cranberries (substituted as suggested, since pomegranates are currently out of season).
This is a terrific recipe because the Ras el Hanout flavor is incredibly interesting and well balanced, between savory and sweet. If you haven’t tried it yet, you really should!
Because I made a bigger batch, I decided to roast the Brussels sprouts in the oven instead of using my medium capacity air fryer. So I went ahead and roasted the kale as well, and roasted some halloumi slices with chickpeas on another sheet pan. Also made a batch of quinoa in the rice cooker to add to this delicious roasted salad. This is a 10/10 and I will definitely make this one again and again, with or without the substitutions/changes I made today!