Brussel Sprout Antipasto Salad with Sweet Potato Croutons

This Brussel Sprout Antipasto Salad with Sweet Potato Croutons is loaded with shredded brussel sprouts, chickpeas, vegetables, salami, olives, cheeses, and crispy sweet potato croutons. It's a flavorful and easy salad tossed in a light Italian dressing, perfect for a hearty lunch or fresh dinner!

Details:

Prep Time: 20 minutes

Cook Time: 7 minutes

Servings: 5

• 4 cups shaved brussel sprouts 
• 4 oz salami, thinly sliced
• 1 cup chickpeas, drained and rinsed
• 1 cup halved cherry tomatoes
• ½ cup cubed provolone or cheddar
• ½ cup sweet potato croutons
• ¼ red onion, thinly sliced

Dressing

• ⅓ cup extra virgin olive oil
• 3 tbsp red wine vinegar
• 1 tsp honey
• 1 tsp dijon mustard
• 1 garlic clove, minced
• ½ tsp italian seasoning
• pinch of salt

1. Preheat the air fryer to 400° F. Cook the sweet potato croutons for 5-7 minutes, until slightly golden and crispy. 
2. Meanwhile, make the dressing by whisking all ingredients in a small bowl until well combined. Set aside.
3. Assemble your salad! Add the shaved brussel sprouts, salami, chickpeas, tomatoes, cheese, red onion, and sweet potato croutons to a large salad bowl. 
4. Drizzle the dressing on top and serve!