Roasted Brussels Sprout and Apple Salad
['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']
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.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.