Roasted Brussels Sprout and Apple Salad

1/2  tablespoon		plus 1 tsp olive oil, divided
1/2  lb.		brussels sprouts, halved lengthwise
1		apple, cut into 1/4-inch slice
1/4  cup		yellow onion, cut into 1-inch chunks
1/8  cup		tahini
1  tablespoon		rice wine vinegar
1/2  tablespoon		pure maple syrup
1  teaspoon		white miso
1/8  teaspoon		crushed red pepper flakes
1  ounce		hazelnuts, finely chopped
4  cups		baby spinach

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Heat oven to 400°. Grease a baking sheet with 1 tsp oil. In a bowl, combine brussels sprouts, apple, onion and remaining 1 tbsp 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 3 tbsp 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 and tahini dressing among 2 plates. Season with salt and black pepper.