Cranberry, Cheddar, and Brussels Sprouts Salad
Description
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!
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
•
1/4 teaspoon sea salt
•
1 tablespoon water, or to taste
•
2 cups arugula
•
2 cups cooked brown rice
•
1 1/2 cups chopped, trimmed fresh Brussels sprouts
•
7 ounces cubed Cheddar cheese
•
1/2 cup dried cranberries
•
2 medium avocados, peeled and diced
•
3 tablespoons sunflower seeds
Directions
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.
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.