The Greeny Bowl

This Greeny Bowl from the Sprouted Kitchen Bowl + Spoon cookbook was FANTASTIC, and Robert immediately declared it a favorite and asked when we were having it again.

THE GREENY BOWL
Serves 4

Ingredients:
3/4 pound brussels sprouts
1 1/2 Tbsp extra-virgin olive oil
1 Tbsp pure maple syrup
1/2 tsp paprika
Sea salt and freshly ground black pepper
2 hearts of romaine, chopped
3 cups mixed greens
1 pear, diced
1 avocado, diced 
3 green onions, white and green parts, thinly sliced
1/3 cup toasted pumpkin seeds
1/2 cup shaved Parmesan
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For the dressing:
1 clove garlic, minced
2 tsp pure maple syrup
2 tsp Dijon mustard
1 tsp dried Italian seasoning
3 Tbsp white wine vinegar
1/3 cup extra-virgin olive oil
Sea salt and freshly ground black pepper

Instructions:

Preheat the oven to 400 degrees and line a baking sheet with parchment paper or foil for easy cleanup.  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.  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.)

Add the romaine and the mixed greens to a large salad bowl.  Add the pear, avocado, green onions, half of the pepitas, and 1/4 cup of the Parmesan, and the brussels sprouts to the bowl.

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.