Brussels Sprouts with Walnuts
1 lb. Brussels Sprouts, 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 (or equal parts apple juice and canola oil)
1 cup mixed greens or baby spinach leaves
½ cup chopped walnuts, toasted
Combine Brussels 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 degrees 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 or apple juice and canola oil.
Divide greens among 4 serving plates. Spoon marinated vegetables over the greens and sprinkle with walnuts. Makes 4 servings.