Roasted Brussels Sprouts with Toasted Walnuts & Butternut Squash

YIELD Makes 4 servings

INGREDIENTS

1 pound Brussels sprouts, trimmed 1 cup apple juice 2 cups water 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

PREPARATION:

1. 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.
2. 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.
3. When cool enough to handle, slice sprouts lengthwise into thin slices. Mix with warm squash and toss with fat-free dressing.
4. Divide greens among 4 serving plates. Spoon vegetables over greens and sprinkle with walnuts.

This recipe appears in: Vegetable Side Dish NUTRITIONAL INFORMATION: Serving Size: 1 cup Sodium 204 mg Protein 7 g Fiber 6 g Carbohydrate 20 g Saturated Fat 1 g Total Fat 10 g Calories from Fat 39 % Calories 190 DIETARY EXCHANGE: Starch 1-1/2 Fat 2