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.