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
- 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.
- Add baked sweet potato cubes and sauté another 2-3 minutes, until sweet potatoes turn golden brown and slightly crispy.
- Remove from heat. Add dried cranberries, nuts, feta cheese, and salt and pepper to taste. Stir to combine.
- Top with balsamic vinegar drizzle and serve warm. Also serves well cold!