Roasted Apple & Brussels Sprouts Salad
1. Preheat oven to 400°. Spray rimmed baking pan with cooking spray. In large skillet, toast walnuts over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
2. In large bowl, toss apple, Brussels sprouts, oil, sage, nutmeg and ¼ teaspoon salt; spread on prepared pan. Roast 20 minutes or until golden brown and tender; transfer to large bowl. Add honey and toss. Serve sprinkled with walnuts.
- 9 g Total Fat
- 1 g Saturated Fat
- 0 mg Cholesterol
- 172 mg Sodium
- 20 g Carbohydrates
- 5 g Fiber
- 11 g Sugars
- 4 g Added Sugars
- 5 g Protein
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Nutritional Information
- 9 g Total Fat
- 1 g Saturated Fat
- 0 mg Cholesterol
- 172 mg Sodium
- 20 g Carbohydrates
- 5 g Fiber
- 11 g Sugars
- 4 g Added Sugars
- 5 g Protein
Directions
1. Preheat oven to 400°. Spray rimmed baking pan with cooking spray. In large skillet, toast walnuts over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
2. In large bowl, toss apple, Brussels sprouts, oil, sage, nutmeg and ¼ teaspoon salt; spread on prepared pan. Roast 20 minutes or until golden brown and tender; transfer to large bowl. Add honey and toss. Serve sprinkled with walnuts.