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Best Fall Salad: Roasted Brussel Sprout and Apple Salad

November 9, 2018


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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