Roasted Brussels Sprout and Apple Salad
A hearty winter salad featuring roasted Brussels sprouts, sweet apple, and yellow onion, topped with hazelnuts and blue cheese in a creamy tahini-miso dressing. Perfect balance of sweet, savory, and nutty flavors.
Ingredients
- •1 tablespoon olive oil
- •1 pound Brussels sprouts
- •1 whole apple
- •1 whole yellow onion
- •¼ cup tahini
- •2 tablespoons rice wine vinegar
- •1 tablespoon pure maple syrup
- •2 teaspoons white miso
- •⅛ teaspoon crushed red pepper flakes
- •½ cup hazelnuts
- •4 cups baby spinach
- •½ cup blue cheese
Cooking Instructions
- 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.
35 min
