Brussels Sprouts with Walnuts and Arugula
- Yield: 4 servings
- Prep: 20 mins
- Cook: 15 mins
Ingredients
- 1pound Brussels sprouts, trimmed
- 2cups apple juice
- 1cup water
- 1-1/2cup cubed butternut squash or pumpkin
- 1cup young tender arugula (rocket) leaves
- 1/2cup chopped California walnuts, toasted
- 1/2cup fat-free salad dressing
Instructions
- In a saucepan, combine the Brussels sprouts, apple juice, water and 1 teaspoon salt. Bring to boil over medium-high heat, reduce the heat to low, cover, and cook just until the sprouts are tender yet firm when pierced at the base, about 15 minutes. Drain well.
- Cut pumpkin flesh or butternut squash into cubes and roast in a pan. Put aside in a bowl.
- Cut the Brussels sprouts lengthwise into thin slices. Add the slices to the pumpkin cubes or butternut squash and mix them gently together with fat-free dressing.
- Divide the arugula among individual plates. Spoon the vegetables over the arugula and garnish with the chopped walnuts. Serve while still warm.
Nutritional Info *per serving
- Calories 240
- Glycemic Load 5.5
- Fat 10g
- Saturated Fat 1g
- Polyunsaturated Fat 7g
- Monounsaturated Fat 1.5g
- Cholesterol 0mg
- Sodium 360mg
- Potassium 860mg
- Carbohydrate 35g
- Fiber 7g
- Sugars 18g
- Protein 7g
- Trans Fat 0g
- Vitamin A 130%
- Vitamin C 180%
- Calcium 10%
- Iron 15%
