The way these Brussels sprouts are prepared, my whole family goes crazy over them. Especially me — I could eat Brussels sprouts just about every day. In this salad, they are finely sliced, and then the slices are separated, making the sprouts more like thin and crunchy lettuce that tastes so great with the other ingredients in the salad — the warm sweet potato chunks, the crunchy pecans, the savory feta cheese and the chewy cranberries. Everything is combined into a perfect combination of flavor and missing only one thing.
The dressing. This dressing is creamy thanks to the Greek yogurt, but it's also quite healthy. The fresh fruit juice, poppy seeds and bit of oil in this dressing whip up quickly in a blender. I like to massage the sliced Brussels sprouts and dressing together and then top the prepared salad with a little more. I'm all about creamy dressings — the more, the better.
If you are on the fence about Brussels sprouts, then you'll have to give this salad a try. It will definitely make you a fan. It's healthy and light but not missing any amount of flavor.
This delicious and very nutritious salad is the perfect side dish for your big Thanksgiving meal. It's also a great way to use up some leftover sweet potatoes. You can use whatever dressing you like with this salad, but this one is my family's favorite.
Total time: 25 minutes
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