• 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.