Brussels Sprouts, Apple, Walnut Salad

This is a salad that my good friend, Faith Norley, brought to dinner at our house. It's delicious and healthy!
I roasted the Brussels sprouts instead of boiling them because I love the flavor that roasting brings out. I also added sage, mixed greens and lemon juice.

Ingredients
2 lb Brussels sprouts
2 Tbs olive oil
1/4 c butter
1/2 t sea salt
2 small cooking apples (I.e., Braeburn) cut into thin slices
2 T fresh thyme
1 tsp ground sage
1/4 c chopped walnuts
Mixed salad greens
Fresh lemon juice

Directions

1. Wash and quarter Brussels sprouts.
2. Toss with olive oil.
3. Spread out evenly on a cookie sheet and sprinkle with sea salt.
4. Roast sprouts in 425-degree oven for 20 minutes or until browned.
5. While sprouts are roasting, melt butter over low heat for 10 minutes, stirring often, until brown. Add apples and thyme and sage. Cook 2 min more until apples are tender.
6. Allow apple mixture and sprouts to cool. Then put them into a big bowl and stir in walnuts and mixed greens.
7. Squeeze fresh lemon juice over the top and gently toss.