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Pecan and Blue Cheese Brussels Sprout Salad

Photo: Jennifer Causey; Styling: Lindsey Lower

 

Yield Serves 4 (serving size: 1 cup)

Ingredients

  • 2 tablespoons minced shallots
  • 1 1/2 tablespoons extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • 2 teaspoons balsamic vinegar
  • 1 garlic clove, minced
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 1/2 pound Brussels sprouts, very thinly sliced
  • 1/4 cup chopped toasted pecans
  • 2 tablespoons crumbled blue cheese

Nutrition Information

  • calories 141
  • fat 11.4 g
  • satfat 1.9 g
  • monofat 6.8 g
  • polyfat 2.1 g
  • protein 4 g
  • carbohydrate 8 g
  • fiber 3 g
  • cholesterol 3 mg
  • iron 1 mg
  • sodium 194 mg
  • calcium 55 mg

How to Make It

  1. Combine first 7 ingredients in a small bowl. Place Brussels sprouts and pecans in a large bowl; toss to combine. Add vinaigrette; toss to coat. Sprinkle with blue cheese.

  2. Peanut and Chile: Combine 2 tablespoons minced shallots, 1 1/2 tablespoons olive oil, 2 teaspoons lime juice, 1 teaspoon lower-sodium soy sauce, 1/4 teaspoon kosher salt, 1/4 teaspoon sugar, and 1 minced garlic clove in a small bowl. Combine 1/2 pound thinly sliced Brussels sprouts, 1/4 cup unsalted peanuts, and 1 sliced red chile in a large bowl. Add vinaigrette; toss to coat. SERVES 4 (serving size: 1 cup) CALORIES 134; FAT 8g (sat 4g); SODIUM 181mg

  3. Kale and Almond: Combine 2 tablespoons minced shallots, 1 1/2 tablespoons olive oil, 2 teaspoons fresh lemon juice, 2 teaspoons Dijon mustard, 1/4 teaspoon black pepper, 1/8 teaspoon kosher salt, and 1 minced garlic clove in a small bowl. Combine 1/2 pound thinly sliced Brussels sprouts, 1 cup stemmed chopped kale, and 1/4 cup sliced almonds. Add vinaigrette; toss to coat. Top with 2 tablespoons grated Parmesan cheese. SERVES 4 (serving size: about 1 cup) CALORIES 134; FAT 2g (sat 6g); SODIUM 196mg

  4. Apple and Pistachio: Combine 2 tablespoons minced shallots, 1 1/2 tablespoons extra-virgin olive oil, 1 tablespoon Dijon mustard, 2 teaspoons cider vinegar, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 minced garlic clove in a small bowl. Combine 1/2 pound thinly sliced Brussels sprouts, 1/4 cup shelled unsalted pistachios, and 1/2 cup thinly sliced apple. Add vinaigrette; toss to coat. SERVES 4 (serving size: 1 cup) CALORIES 129; FAT 7g (sat 2g,); SODIUM 226mg