Cook your rice (skip this step if you use leftover rice). Add 2/3 cup of rice to a small saucepan you have a lid for. Add 1 cup of water, then set the pan over high heat. When you see the water looking foamy on top, pop the lid on, reduce the heat to low and cook for 12 minutes. Remove from the heat (still with the lid on), and set it aside for another 10 minutes, to finish steaming. After this, fluff up the grains with a fork, then spread it onto an oven tray lined with parchment paper and pop it into the fridge to cool, for at least 10 minutes.

Make your crispy rice. Heat your oven to 400F/200C. If you're using leftover rice, transfer it to a parchment paper-lined oven tray. If you're using your fresh rice, get the tray from the fridge. Drizzle the rice with 1 tablespoon of olive oil, 1/4 cup of shredded parmesan cheese, 2 teaspoons of ranch seasoning and 1 teaspoon of salt. Mix through the rice. Spread the seasoned rice into a thin, even layer and then pop it into the oven for 25 - 30 minutes to crisp up. Check the rice after 15 minutes to see how it's going - some ovens are a little uneven and you may want to rotate the tray. Check it at 20 minutes too as it can easily burn and again, all ovens are different.

Make the cranberry dressing. Add 4 tablespoons of cranberry sauce, 2 tablespoons of apple cider vinegar, 2 tablespoons of olive oil and 1 tablespoon of Dijon mustard to a bowl, or a jar you have a lid for. Pop the lid on the jar and shake well, until you have a creamy, pink dressing. Or, use a fork to mix the ingredients vigorously in the bowl. If it's quite thick (this will depend on your cranberry sauce), add a little water to thin it out.

Mix your salad. When your rice is lovely and golden, remove it from the oven. Add the shredded brussel sprouts, 1/3 cup of dried cranberries, 1/3 cup of dried apricots, 1/3 cup of pistachios, chopped sage, the chopped or shredded chicken, Gruyere cheese, pomegranate seeds and stuffing balls (if you're using them) to a mixing bowl. Pour the crispy rice on top, then pour over the dressing. Mix well so that the dressing is evenly dispersed throughout the salad, then transfer to a serving platter and enjoy.