1 lb. Brussels sprouts, trimmed1 tbsp. olive oilKosher salt and black pepper1 apple, any variety, cored and diced1/4 c. crumbled blue cheese1/4 c. toasted walnut pieces1 8oz. package of tempeh
dressing/marinade:2 tbsp. maple syrup2 tbsp. dijon mustard2 tbsp. apple cider vinegar2 tbsp. olive oilKosher salt and black pepper1/4 c. sliced scallions
Preheat oven to 400*Add toss Brussels sprouts in olive oil, salt and pepper on a cookie sheet, roast for 25-35 minutes, tossing occasionally, until browned.Whisk together all dressing ingredients, add half to a bowl and toss with sliced tempeh.Preheat a nonstick skillet to medium heat, add tempeh slices and sear on each side for 2-3 minutes.Add Brussels sprouts to a serving bowl, toss in apples and nuts, top with tempeh strips, blue cheese, and drizzle with remaining dressing.Serve warm or refrigerate and serve chilled later.