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Roasted Brussels Sprout and Apple Salad

Name: Roasted Brussels Sprout and Apple Salad
Ingredients: 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

A small grocery run gets this on the table.

Ingredients

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directions

1.
Heat oven to 400°F. 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.

Recipes sourced from Epicurious.com.

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