The Greeny Bowl

• 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

1. Preheat the oven to 400u0b0 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. 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. 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.

salad, brussels sprouts, extravirgin olive oil, maple syrup, paprika, salt, hearts romaine, mixed greens, pear, avocado, green onions, pepitas, parmesan, clove garlic, maple syrup, mustard, italian herbs, white wine vinegar, extravirgin olive oil, salt

Taken from food52.com/recipes/34264-the-greeny-bowl (may not work)