The Greeny Bowl

21 ingredients
3 steps

Ingredients

  • For the salad:
  • 3/4 pound brussels sprouts
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon maple syrup
  • 1/2 teaspoon paprika
  • Sea salt and freshly ground pepper
  • 2 hearts romaine, chopped
  • 3 cups mixed greens
  • 1 pear (Bartlett, Comice, or Anjou), diced
  • 1 avocado, diced
  • 3 green onions, white and green parts, thinly sliced
  • 1/3 cup toasted pepitas
  • 1/2 cup shaved Parmesan
  • For the dressing:
  • 1 clove garlic, minced
  • 2 teaspoons maple syrup
  • 2 teaspoons Dijon mustard
  • 1 teaspoon dried Italian herbs
  • 3 tablespoons white wine vinegar
  • 1/3 cup extra-virgin olive oil
  • Sea salt and freshly ground pepper

Directions

  1. 1
    Preheat the oven to 400° F and line a baking sheet with parchment or foil for easy clean up (maple syrup gets sticky). Halve or quarter the brussels sprouts, depending on size. Place them in a bowl, and toss them with the olive oil, maple syrup, paprika, and a few pinches of salt and pepper. Spread them in a single layer on the baking sheet and roast for 25 minutes, until the edges are browned. Remove and set aside to cool completely. This can be done 1 day in advance.
  2. 2
    Add the romaine and the mixed greens to a large salad bowl. Add the pear, avocado, green onions, half of the pepitas, 1/4 cup of the Parmesan, and the brussels sprouts to the bowl.
  3. 3
    For the dressing, in a small blender or by hand, whisk together the garlic, maple syrup, mustard, herbs, vinegar, olive oil, and a pinch of salt and pepper until combined. Dress the salad and toss to mix well. Garnish with the remaining pepitas and Parmesan and serve.

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