Cranberry, Cheddar, and Brussels Sprouts Salad
Recipe information
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Cooking:
20 min.
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Servings per container:
6
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Source:

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.