Roasted Brussels Sprout and Apple Salad

INGREDIENTS

• 2 teaspoons white miso
• 1 tablespoon plus 1 teaspoon olive oil, divided
• 1/8 teaspoon crushed red pepper flakes
• 1 yellow onion, cut into 1-inch chunks
• 1/2 cup crumbled blue cheese
• 1 pound Brussels sprouts, halved lengthwise
• 1/4 cup tahini
• 2 tablespoons rice wine vinegar
• 1 apple, cut into 1/4-inch slices
• 1 tablespoon pure maple syrup
• 4 cups baby spinach
• 1/2 cup hazelnuts, finely chopped