Roasted Brussels Sprout and Apple Salad

photo by Johnny Miller

yield
Makes 4 servings

"The maple-tahini dressing is rich but not heavy; you won't feel weighed down," Bemis says. 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.

Per serving: 390 calories, 27 g fat, 6 g saturated fat, 30 g carbohydrate, 9 g fiber, 14 g protein

Nutritional analysis provided by Self

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