1 lb. Brussels sprouts, washed and trimmed
1 cup apple juice
2 cups water
Nonstick cooking spray
1 cup butternut squash, diced into 1 inch cubes
½ cup fat free vinaigrette salad dressing
1 cup arugula or mixed baby lettuce leaves
½ cup chopped, toasted walnuts
Preheat oven to 400 degrees. Lightly spray a baking pan with cooking spray. Roast the squash pieces on the sheet for about 20 minutes or until tender. Remove from oven and cool 5 minutes.
Combine sprouts, apple juice and water in a medium saucepan and simmer until the sprouts are tender, about 15 minutes. Rinse in cool water and drain well. When cool enough to handle, slice the sprouts lengthwise into thin slices. Mix with the warm squash and toss with the fat free dressing.
Divide the greens among 4 serving plates. Spoon warm vegetables over greens and sprinkle with walnuts.
Yield: 4 1-cup servings
Per serving: 190 Calories, 1 g Saturated Fat, 204 mg Sodium, 20 g Carbohydrates, 5 g Fiber