Cranberry, Cheddar, and Brussels Sprouts Salad

Name: Cranberry, Cheddar, and Brussels Sprouts Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 3 tablespoons Dijon mustard; 2 tablespoons apple cider vinegar; 2 tablespoons extra-virgin olive oil; 2 tablespoons agave syrup; 1 large clove garlic, minced; 1 (1/2 inch) piece fresh ginger root, grated; 0.25 teaspoon sea salt; 1 tablespoon water, or to taste; 2 cups arugula; 2 cups cooked brown rice; 1.5 cups chopped, trimmed fresh Brussels sprouts; 7 ounces cubed Cheddar cheese; 0.5 cup dried cranberries; 2 medium avocados, peeled and diced; 3 tablespoons sunflower seeds

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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.

Submitted by jaybu

Published on October 13, 2020

Prep Time:

20 mins

Total Time:

20 mins

Servings:

6

Yield:

6 servings

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Ingredients

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Original recipe (1X) yields 6 servings

Dressing:

3 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons agave syrup
1 large clove garlic, minced
1 (1/2 inch) piece fresh ginger root, grated
¼ teaspoon sea salt
1 tablespoon water, or to taste

Salad:

2 cups arugula
2 cups cooked brown rice
1 ½ cups chopped, trimmed fresh Brussels sprouts
7 ounces cubed Cheddar cheese
½ cup dried cranberries
2 medium avocados, peeled and diced
3 tablespoons sunflower seeds

Directions

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.
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.

Cook's Notes:

You can use honey or maple syrup in the dressing in place of agave. Try spinach or kale (or massaged kale!) in place of arugula.

To keep this from being overly sweet, use dried cranberries with 50% less sugar.

If meal prepping, divide salad into small containers and refrigerate. Add avocado, sunflower seeds, and dressing just before eating.

Nutrition Facts (per serving)

451	Calories
28g	Fat
40g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 451
% Daily Value *
Total Fat 28g	36%
Saturated Fat 9g	47%
Cholesterol 35mg	12%
Sodium 480mg	21%
Total Carbohydrate 40g	15%
Dietary Fiber 8g	28%
Total Sugars 13g
Protein 13g	26%
Vitamin C 26mg	29%
Calcium 278mg	21%
Iron 3mg	14%
Potassium 555mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Cranberry, Cheddar, and Brussels Sprouts Salad

Ingredients

Directions

Cook's Notes:

Nutrition Facts (per serving)

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