• Remy

Best Fall Salad: Roasted Brussel Sprout and Apple Salad


This was so good I wanted to make it every night for a week! But, that'd be a lot of brussel sprouts, you know. 1 tbsp olive Oil 1 lb brussel spouts, halved lengthwise 1 apple, cut into 1/4 inch slices 1 yellow onion, cut into 1-inch chunks 1/8 cup tahini (you can use more if you want but I like it lighter) 2 tbsp rice wine vinegar 1 tbsp maple syrup 2 tsp white miso (skip you don't have but it makes it really special) 1/8 tsp crushed red pepper flakes 1/2 cup hazelnuts, finely chopped 4 cups baby spinach 1/2 cup crumbled bleu cheese Heat oven to 400 degrees. Lightly grease a baking sheet with a little olive oil. In a bowl, combine sprouts, apple, onion, and remaining olive oil; toss to coat. Roast on baking sheet, turing once, until sprouts are brown and tender 25-30 minutes. In a bowl, whisk together tahini, vinegar, syrup, miso, red pepper, and about 1/4 cup of water until smooth; set aside. Heat a large skillet over medium heat. Toast hazelnuts 3-5 minutes, stirring occasionally. Divide spinach, sprout mixture, nuts, cheese and dressing evenly....makes four plates. Dee-light-ful! Adapted from SELF magazine.


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