Roasted Brussels Sprout and Apple Salad

Roasted Brussels Sprout and Apple Salad

  • 1 tablespoon 1 teaspoon olive oil, divided
  • 1 pound Brussels sprouts, halved lengthwise
  • 1 apple, cut into1/4-inch slices
  • 1 yellow onion, cut into 1-inch chucks
  • ¼ cup tahini
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon pure maple syrup
  • 2 teaspoons white miso
  • 1/8 teaspoon crushed red pepper flakes
  • 4 cups baby spinach
  • ½ cup hazelnuts, finely chopped
  • ½ cup crumbled blue cheese

Heat oven to 400 degrees. Grease in a baking sheet with 1 teaspoon oil. In a bowl, combine Brussels sprouts, apple, onion, and remaining 1 tablespoon oil; toss to coat. Roast on baking sheet, turning once, until sprouts are brown and tender, 25 to 30 minutes. In a bowl, whisk together tahini, vinegar, syrup, miso, red pepper and ¼ cup plus 1 tablespoon water until smooth; set aside. Heat a large skillet over medium heat. Toast hazelnuts 3 to 5 minutes, stirring occasionally. Divide spinach, sprouts mixture, hazelnuts, blue cheese and tahini dressing.

  • 390 calories
  • 27 grams fat
  • 30 grams carbs
  • 14 grams protein

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