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Nutrition Facts
Serving Size 113 g
(Approx. 8 Servings)
Amount Per Serving
Calories 170 Calories From Fat 70
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 60 mg 3%
Total Carbohydrate 26 g 9%
Dietary Fiber 5 g 20%
Sugars 16 g
Protein 4 g
Vitamin A 10% Iron 8%
Vitamin C 100% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Spicy Shaved Brussels Sprout & Cranberry Salad

Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 1/2 Tbsp vegetable or grapeseed oil, as needed
20 Oz shaved Brussels sprouts
1/2 cup(s) shallots, thinly sliced
1 Tbsp white wine vinegar
1/2 cup(s) Fischer & Wieser Cherry Pomegranate Habanero Sauce, plus more as needed
1/2 cup(s) smoked almonds, crushed or chopped
1 cup(s) Nature Eats Whole Dried Cranberries, plus more as needed
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Instructions

1
Set a large non-stick sauté pan over medium-high heat, add oil and allow to get hot.
2
Add Brussels sprouts and shallots, and stir-fry until Brussels sprouts are nicely browned.
3
Add vinegar and cherry pomegranate habanero sauce and stir to coat. Remove from heat and stir in crushed almonds and cranberries.
4
Season to taste and serve while still hot.
5
Chef's Note: This dish can also be refrigerated and served cold as a cold roasted salad for an additional holiday side.

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