ROASTED BRUSSELS SPROUT AND APPLE SALAD

Roasted Brussels Sprout and Apple Salad image

Provided by Andrea Bemis

Yield Makes 4 servings

Number Of Ingredients 12

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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

Steps:

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.