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Roasted Brussels Sprout And Apple Salad With Tahini

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The maple-tahini dressing is rich but not heavy to your body. Furthermore, you never feel weighed down with this roasted brussels sprout and apple salad with tahini recipe.

Roasted Brussels Sprout: Prepared This!

  • One tablespoon olive oil
  • One pound Brussels sprouts
  • An apple, cut into 1/4-inch slices
  • One yellow onion, cut into 1-inch chunks
  • Half cup tahini
  • Two tablespoons rice wine vinegar
  • One tablespoon pure maple syrup
  • Two teaspoons white miso
  • One-eighth teaspoon crushed red pepper flakes
  • Half cup hazelnuts, finely chopped
  • Four cups baby spinach
  • Half cup crumbled blue cheese

Do This!

  • Heat oven to 400°F.
  • Grease a baking sheet with one teaspoon oil.
  • In a bowl, combine Brussels sprouts, apple, onion and remaining one tablespoon oil.
  • Roast on a 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 one-fourth cup plus one tablespoon water until smooth.
  • Heat a large skillet over medium heat.
  • Toast hazelnuts five minutes, stirring occasionally.
  • Divide spinach, sprout mixture, hazelnuts, blue cheese and tahini dressing among four plates.
  • Season with salt and black pepper.