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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Ratings & Reviews

MMinMD's Review

roxysoup5
September 24, 2014
So I started making this a realized I didn't care for the taste of raw Brussels Sprouts. I roasted the sprouts I had instead (cut them in half, sprayed with olive oil). When they were roasted, I added the toasted pecans and some blue cheese sprinkles. I added a little olive oil instead of the mustard dressing. It was amazing!

Suze02
October 06, 2015
Why review a recipe if you didn't make it?

Suze02's Review

Kimberly
October 07, 2014
Really liked this, but not good for leftovers because the pecans will not hold their crunch.

More Bleu Cheese!

carolfitz
October 06, 2015
excellent!Made as written but added about 3x's the Bleu Cheese.

very good

MMinMD
November 01, 2015
Made to recipe for Saturday dinner.  Surprisingly excellent, would have happily served more than the 1c portion; next time we'll increase.  Served with CL's chicken w/pinot noir sauce.

twozags's Review

Renee
October 02, 2014
N/A

roxysoup5's Review

twozags
October 13, 2014
N/A