How to Make Cranberry, Cheddar, and Brussels Sprouts Salad - A Step-by-Step Guide

Thanksgiving is just around the corner, and that means it's time to start thinking about all the delicious dishes that will grace our tables. While the turkey may be the star of the show, it's the sides that really steal the spotlight. And one side dish that should definitely not be overlooked is this incredible Cranberry, Cheddar, and Brussels Sprouts Salad.

This salad is the perfect combination of flavors and textures, with the sweetness of the cranberries, the sharpness of the ched...

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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

Information

  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Servings: 6
  • Yield: 6 servings

  • 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.
  • Nutrition

    451 cal.

    • Total Fat: 28g
    • Saturated Fat: 9g
    • Cholesterol: 35mg
    • Sodium: 480mg
    • Total Carbohydrate: 40g
    • Dietary Fiber: 8g
    • Total Sugars: 13g
    • Protein: 13g
    • Vitamin C: 26mg
    • Calcium: 278mg
    • Iron: 3mg
    • Potassium: 555mg