Roasted Brussels Sprout And Apple Salad

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Self Magazine


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1 tablespoon plus 1 tsp olive oil, divided

1 lb 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

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