In a saucepan, combine the Brussels sprouts, apple juice and water. Bring to a 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 350° F oven for 30 minutes or until easily pierced with a fork. 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.
“This salad is full of good stuff including cucumber, salty feta, briny olives, dill and California walnuts. It also includes a super easy dressing which can be bulked-up with extra flavors or kept totally low key with the classics like lemon juice and dried dill.” – Liz Schoch, Inspector Gorgeous
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