Crispy Brussels, Honey Crisp Apple, Feta & Arugula Salad with Tarragon Maple Vinaigrette

For the Brussels & Onion: Preheat oven to 400F (200C). Line a baking tray with parchment paper. In a bowl, toss Brussels sprouts with 1 Tbsp olive or avocado oil, 1/4 tsp sea salt, 1/4 tsp pepper, and 1/4 tsp sumac. Bake for approximately 30 minutes, or until crispy and golden brown, flipping halfway. If roasting red onion, simply slice it and bake it alongside the Brussels sprouts.

For the Vinaigrette: In a small bowl, whisk together 3 Tbsp olive oil, 2.5 Tbsp apple cider vinegar, 1.5 Tbsp coarse-chopped fresh tarragon, 0.5 tsp honey or maple syrup, and sea salt and pepper to taste.

Assemble the Salad: Layer 3 cups arugula or kale, roasted Brussels sprouts (which should yield approximately 2 cups), and roasted red onions (which should yield approximately 1/2 cup) in a bowl. Top with 1 sliced honeycrisp apple, 1/4 cup slivered honey almonds or candied pecans, 1/3 cup crumbled sheep’s milk feta, and a sprinkle of sumac. Drizzle generously with the tarragon maple vinaigrette before serving.