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Salad Recipes

Shaved Brussels Sprouts and Sweet Potato Salad


This delicious winter salad is a tasty addition to any holiday table and can be served as an appetizer or a side dish

What You Need

  • 2 sweet potatoes, peeled and chopped into 1-inch pieces
  • 2 tbsp olive oil
  • 1/4 tsp each salt and pepper
  • 1/3 cup FritoLay® French Onion Dip
  • 2 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 4 cups finely sliced Brussels sprouts
  • 1 shallot, minced
  • 1/3 cup dried cranberries
  • 1 pkg (2.75 oz) Nut Harvest® Mixed Nuts


  1. Preheat oven to 425ºF. Toss together sweet potatoes, oil, salt and pepper. Arrange in single layer on parchment paper–lined baking sheet; bake for 20 to 25 minutes or until golden and tender. Let cool completely.
  2. Meanwhile, whisk together dip, vinegar, mustard and honey. Toss Brussels sprouts and shallot with dressing. Stir in sweet potatoes, cranberries, and nuts.
  3. Tips: Substitute dried cherries, raisins, or chopped dates for cranberries.

Beverage Pairing: Pure Leaf Unsweetened Black Tea

Cooking time (duration)

Prep: 15 min. Cook: 20 min.

Number of servings (yield)

6 servings




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