Roasted brussels sprout and apple salad
Indulge in the delightful combination of roasted Brussels sprouts and crisp apples in this refreshing salad bursting with flavors of fall.
Ingredients:
- 1 tablespoon plus 1 teaspoon olive oil, divided
- 450g 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
- 27 g fat
- 6 g saturated fat
- 30 g carbohydrate
- 9 g fiber
- 14 g protein
Instructions:
- Preheat the oven to 400°F. Coat a baking sheet with 1 teaspoon of oil. Mix brussels sprouts, apple, onion, and the remaining 1 tablespoon of oil in a bowl; stir well to cover the ingredients. Place the mixture on the baking sheet and roast, flipping once, until the sprouts are crispy and tender, for about 25 to 30 minutes. In another bowl, combine tahini, vinegar, syrup, miso, red pepper, and 1/4 cup plus 1 tablespoon of water. Whisk until the mixture is smooth; then, set it aside. Warm a large skillet over medium heat. Toast hazelnuts for 3 to 5 minutes, stirring occasionally. Arrange spinach, sprout mixture, hazelnuts, blue cheese, and the tahini dressing on 4 plates. Add salt and black pepper to taste.
Summary:
- Calories: 1607 kcal
- Fat: 113 g
- Protein: 55 g
- Carbs: 121 g
- Potassium: 3314 mg
- Magnesium: 350 mg