Makes 4 servings
|1||pound Brussels sprouts, trimmed|
|1||cup apple juice|
|Nonstick cooking spray|
|1||cup butternut squash, diced into 1-inch cubes|
|1/2||cup fat-free vinaigrette salad dressing|
|1||cup arugula, or mixed baby lettuce or baby spinach leaves|
|1/2||cup chopped walnuts, toasted|
- Combine sprouts, apple juice and water in medium saucepan. Simmer over medium heat until sprouts are tender, about 15 minutes. Rinse in cool water and drain well.
- Preheat oven to 400°F. Lightly coat baking sheet with cooking spray. Roast squash on baking sheet 20 minutes or until tender. Remove from oven and cool 5 minutes.
- When cool enough to handle, slice sprouts lengthwise into thin slices. Mix with warm squash and toss with fat-free dressing.
- Divide greens among 4 serving plates. Spoon vegetables over greens and sprinkle with walnuts.
|Serving Size:||1 cup|
|Calories from Fat||39 %|
|Total Fat||10 g|
|Saturated Fat||1 g|
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