Cranberry, Cheddar, and Brussels Sprouts Salad

One of our local surf shops has a killer cafe that sells the most delicious vegetarian salads. This is inspired by a few of the ones I've eaten there. With the cranberries and Brussels sprouts, and a sweet ginger and Dijon dressing, it would be a nice salad option during the holidays. Perfect for using up any leftover grains, roasted or raw veggies, any type of cheese, dried fruits, or nuts. Serve it in one big bowl at the table, or divvy it up into meal-prep containers for weekday lunches.

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

Ingredients

• ½ cup dried cranberries
• 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
• ¼ teaspoon sea salt
• 2 cups arugula
• 2 tablespoons agave syrup
• 1 tablespoon water, or to taste
• 1 (1/2 inch) piece fresh ginger root, grated
• 1 ½ cups chopped, trimmed fresh Brussels sprouts
• 7 ounces cubed Cheddar cheese
• 2 medium avocados, peeled and diced

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.