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

Ingredients

　　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.

Nutrition Per Serving

　　27 g fat

　　6 g saturated fat

　　30 g carbohydrate

　　9 g fiber

　　14 g protein

　　#### Nutritional analysis provided by Self