Roasted Brussels Sprout and Apple SaladJohnny Miller
"The maple-tahini dressing is rich but not heavy; you won't feel weighed down," Bemis says.
Recipe information
Yield
Makes 4 servings
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
Need to make a substitution?
Preparation
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.
Nutrition Per Serving
Per serving: 390 calories
27 g fat
6 g saturated fat
30 g carbohydrate
9 g fiber
14 g protein
#### Nutritional analysis provided by Self