Cranberry, Cheddar, and Brussels Sprouts Salad

This combo of crunchy Brussels sprouts, aged Cheddar, dried cranberries, and a sweet, creamy ginger and Dijon dressing is perfect for your holiday meal or for lunch, any day!

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 451 Calories

Ingredients

• 3 tablespoons Dijon mustard
• 1 large clove garlic, minced
• 3 tablespoons sunflower seeds
• 2 tablespoons apple cider vinegar
• 2 tablespoons extra-virgin olive oil
• 2 cups cooked brown rice
• 2 cups arugula
• 2 tablespoons agave syrup
• 1 tablespoon water, or to taste
• 1 (1/2 inch) piece fresh ginger root, grated
• 7 ounces cubed Cheddar cheese
• 2 medium avocados, peeled and diced
• 0.5 cup dried cranberries
• 0.25 teaspoon sea salt
• 1.5 cups chopped, trimmed fresh Brussels sprouts

Recipe Instructions

Step 1

Combine Dijon mustard, cider vinegar, olive oil, agave, garlic, ginger, and salt for dressing in a small bowl; whisk to combine. Add water and whisk until dressing is desired consistency.

Step 2

Combine arugula, rice, Brussels sprouts, Cheddar cheese, and cranberries in a serving bowl. Add dressing and toss until evenly distributed. Top with avocados and sprinkle with sunflower seeds.