This Winter Sprout Salad is the perfect addition to a holiday meal. 


1 bag Brussels sprouts, chopped/shredded

1 sweet potato, baked and diced

¼ cup dried cranberries (no sugar added)

¼ cup chopped pecans or walnuts, candied or plain

¼ cup feta cheese crumbles

1 tablespoon balsamic vinegar

1 tablespoon olive oil

Salt & pepper to taste 


  1. Heat olive oil in a large skillet over medium-high heat. When oil is shimmering, add Brussels sprouts. Sauté until just tender when poked with a fork, 3-5 minutes.
  2. Add baked sweet potato cubes and sauté another 2-3 minutes, until sweet potatoes turn golden brown and slightly crispy.
  3. Remove from heat. Add dried cranberries, nuts, feta cheese, and salt and pepper to taste. Stir to combine.
  4. Top with balsamic vinegar drizzle and serve warm. Also serves well cold!

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Abby Smith, RD, CSO, LD

Abby completed her undergraduate degree, followed by dietetic internship with the Coordinated Program at the University of Kentucky in 2016. Prior to accepting her current position as outpatient oncology dietitian with UofL Health – Brown Cancer Center, she worked as a registered and licensed dietitian in an acute care setting at UofL Health - UofL Hospital with both ICU and oncology including blood and marrow transplant (BMT) coverage. She is board-certified in Oncology Nutrition. Abby’s other specialties include malnutrition, nutrition support, and wellness nutrition. She provides clinical nutrition coverage for all GI cancer diagnoses, lung cancer and BMT.

All posts by Abby Smith, RD, CSO, LD
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