Roasted Brussels Sprouts And Apple Salad With Black Walnuts Recipes

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ROASTED BRUSSELS SPROUT AND APPLE SALAD



Roasted Brussels Sprout and Apple Salad image

Provided by Andrea Bemis

Categories     Salad     Side     Roast     Thanksgiving     Vegetarian     Dinner     Blue Cheese     Apple     Fall     Healthy     Brussels Sprout     Self     Pescatarian     Wheat/Gluten-Free     Peanut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

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

Steps:

  • 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.

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