Name: Cranberry, Cheddar, and Brussels Sprouts Salad
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Dijon mustard - 3 tablespoons; Apple cider vinegar - 2 tablespoons; Extra-virgin olive oil - 2 tablespoons; Agave syrup - 2 tablespoons; Garlic, minced - 1 large clove; Fresh ginger root, grated - 1 (1/2 inch) piece; Sea salt - ¼ teaspoon; Water, or to taste - 1 tablespoon; Arugula - 2 cups; Cooked brown rice - 2 cups; Chopped, trimmed fresh Brussels sprouts - 1 ½ cups; Cubed Cheddar cheese - 7 ounces; Dried cranberries - ½ cup; Avocados, peeled and diced - 2 medium; Sunflower seeds - 3 tablespoons

Ingredients for - Cranberry, Cheddar, and Brussels Sprouts Salad

1. Dijon mustard 3 tablespoons

2. Apple cider vinegar 2 tablespoons

3. Extra-virgin olive oil 2 tablespoons

4. Agave syrup 2 tablespoons

5. Garlic, minced 1 large clove

6. Fresh ginger root, grated 1 (1/2 inch) piece

7. Sea salt ¼ teaspoon

8. Water, or to taste 1 tablespoon

9. Arugula 2 cups

10. Cooked brown rice 2 cups

11. Chopped, trimmed fresh Brussels sprouts 1 ½ cups

12. Cubed Cheddar cheese 7 ounces

13. Dried cranberries ½ cup

14. Avocados, peeled and diced 2 medium

15. Sunflower seeds 3 tablespoons

How to cook deliciously - Cranberry, Cheddar, and Brussels Sprouts Salad

1 . Stage

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.

2 . Stage

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.