Photo: Jennifer Causey; Styling: Lindsey Lower 
Yield
Serves 4 (serving size: 1 cup)

How to Make It

Step 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.

Step 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

Step 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

Step 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

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