Roasted Brussels Sprout And Apple Salad
- 1 tablespoon plus 1 teaspoon olive oil, divided
- 1 pound Brussels sprouts, halved lengthwise
- 1 apple, cut into 1/4-inch slices
- 1 yellow onion, cut into 1-inch chunks
- 1/4 cup tahini
- 2 tablespoons rice wine vinegar
- 1 tablespoon pure maple syrup
- 2 teaspoons white miso
- 1/8 teaspoon crushed red pepper flakes
- 1/2 cup hazelnuts, finely chopped
- 4 cups baby spinach
- 1/2 cup crumbled blue cheese
- Heat oven to 400u0b0F. Grease 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 1/4 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, sprout mixture, hazelnuts, blue cheese and tahini dressing among 4 plates. Season with salt and black pepper.
olive oil, brussels, apple, yellow onion, tahini, rice wine vinegar, maple syrup, white miso, red pepper, hazelnuts, baby spinach, blue cheese
Taken from www.epicurious.com/recipes/food/views/roasted-brussels-sprout-and-apple-salad-51188450 (may not work)