Cranberry, Cheddar, and Brussels Sprouts Salad recipe
All Recipes Fruits and Vegetables Vegetables Brussels Sprouts
Ingredients
- 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 2 cups arugula 2 cups cooked brown rice 1 ½ cups chopped, trimmed fresh Brussels sprouts 7 ounces ½ cup dried cranberries 2 medium avocados, peeled and diced 3 tablespoons sunflower seeds
Nutrition Info
- 451.3 caloriescarbohydrate: 40 gcholesterol: 34.7 mgfat: 28.3 gfiber: 7.8 gprotein: 13 gsaturatedFat: 9.4 gservingSize: -sodium: 479.6 mgsugar: 12.9 gtransFat: : -unsaturatedFat: : -
Directions Cranberry, Cheddar, and Brussels Sprouts Salad
Directions
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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 sesame seeds.