Roasted Brussels Sprout and Apple Salad

Preheat oven to 400°F.
Wash Brussels sprouts, then remove the sprout tip and any leaves with brown spots. Cut sprouts in half. Marinate in bowl with 2 tbsp of olive oil, salt, and pepper. Place vegetables on a baking sheet lined with parchment paper and bake for approximately 25-30 minutes.
Cut red onion into quarter-moon slices. Coarsely chop nuts. Marinate both in previously used bowl, adding a small amount of olive oil if needed.
Add onions and nuts to vegetables 10 minutes into baking and roast for another 15-20 minutes, giving ingredients a quick stir here and there.
Chop halloumi into chunks or cubes, then sear in skillet with 1 tbsp of olive oil.
Chop your apple. Create dressing by combining remaining ingredients.
Once Brussels sprouts are done roasting, set aside to allow for a quick cool-off. As our final step, combine all of the above components to create our scrumptious, warm salad. Taste your new creation and add some more salt and pepper if needed.