Avocado + Brussels Sprout green salad

Avocado + Brussels Sprout green salad

As they all say… eat your greens! Here’s a way to nail a potluck dinner at your neighbors this summer. Try this mouth-watering mix of creamy avocado and spiced Brussels sprouts for a salad that packs a ton of flavour. 

Ingredients:

For the salad


350g of brussels sprouts
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon maple syrup
1/2 teaspoon paprika
2 cos lettuces, chopped
3 cups mixed greens (rocket, spinach etc)
1 ripe pear
1 avocado diced
3 spring onions, white and green parts, thinly sliced
1/3 cup toasted pumpkin seeds
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

Method:

Preheat the oven to 200º C 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, spring onions, half of the pumpkin seeds, 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.


Food52


Stay in the know. Subscribe to the latest chat on good fat.