I have an affinity for monochromatic colors, be it in home decor, an outfit, or food. This salad was a fridge clean-out turned repeat favorite and I keep everything a shade of green. A big bowl of different shades of green presents beautifully. Roasted brussels sprouts are a treat warm from the oven, but cooled down, they add some nice texture and bulk to this salad. You could add another heart of romaine if you need to stretch the salad for more people.
green onions, white and green parts, thinly sliced
For the dressing:
clove garlic, minced
dried Italian herbs
white wine vinegar
extra-virgin olive oil
Sea salt and freshly ground pepper
In This Recipe
Preheat the oven to 400º 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.
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.
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.