Cranberry, Cheddar, and Brussels Sprouts Salad

Name: Cranberry, Cheddar, and Brussels Sprouts Salad
Total time: 20
Yield: 6
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; 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 cubed Cheddar cheese; ½ cup dried cranberries; 2 medium avocados, peeled and diced; 3 tablespoons sunflower seeds

Recipe by jaybu from allrecipes.com

Dinner,Lunch 20 Mins.

Ingredients

6 servings

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

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

Instructions

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.