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Brussels Sprouts with Walnuts and Arugula
Recipe by California Walnut Board
- Yield 4 servings
- Prep 20 mins
- Cook 15 mins
Ingredients
- 1 pound Brussels sprouts, trimmed
- 2 cups apple juice
- 1 cup water
- 1-1/2 cup cubed butternut squash or pumpkin
- 1 cup young tender arugula (rocket) leaves
- 1/2 cup chopped California walnuts, toasted
- 1/2 cup fat-free salad dressing
Instructions
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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.
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Cut pumpkin flesh or butternut squash into cubes and roast in a pan. Put aside in a bowl.
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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.
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Divide the arugula among individual plates. Spoon the vegetables over the arugula and garnish with the chopped walnuts. Serve while still warm.
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