541 calories; 28 g fat; 7 g saturated fat; 90.7 mg cholesterol; 408.1 mg sodium; 38.3 g carbohydrate; 7.5 g fiber; 22.1 g sugar; 33.9 g protein
Preheat oven to 425°F. Toss halved brussels sprouts with olive oil, salt and pepper. Roast for 15–20 minutes or until tender and brown.
To assemble: divide sliced brussels sprouts among four bowls and add steak, apples, cranberries, celery and roasted brussels sprouts. Toss with honey mustard dressing. Top with blue cheese and pecans, if desired.