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
-
1Preheat 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.
-
2Add 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.
-
3For 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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