Crunchy Apple Hazelnut Spinach Salad (Vegan, Oil-Free)

Step 1

Preheat oven to 400.

Step 2

Add Brussels sprouts, salt and baby bell pepper to a sheet pan and roast for 20 minutes. Let cool before chopping baby bell pepper into bite sized pieces for assembly.

Step 3

In a large bowl, add spinach, apples, cabbage, roasted Brussels, peppers and hazelnuts.

Step 4

Add plain yogurt, balsamic vinegar, salt and pepper and toss well.

Step 5

Serve immediately.