Autumn Greens Salad with Sunflower Seeds
- Comments()
Body+Soul, December 2009
- Prep Time 10 minutes
- Total Time 10 minutes
- Yield Serves 4
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Ingredients
- 1/3 cup raw sunflower seeds
- 1 tablespoon whole-grain mustard
- 3 tablespoons fresh lemon juice (1 large lemon)
- 3/4 teaspoon coarse salt
- 1 tablespoon plus 1 teaspoon pure maple syrup
- 2 tablespoons sunflower oil, preferably cold-pressed
- 1/2 pound brussels sprouts, very thinly sliced (3 cups)
- 4 to 6 leaves of leafy greens such as Swiss chard and kale (preferably lacinato), stemmed and thinly sliced (3 cups)
Directions
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Preheat oven to 375 degrees. Toast sunflower seeds on a rimmed baking sheet in a single layer until golden, stirring occasionally, about 10 minutes. Set aside to cool. Meanwhile, stir mustard, lemon juice, salt, and maple syrup together in a small bowl; whisk in oil until emulsified.
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Toss brussels sprouts, chard, and kale together. Stir in sunflower seeds and pour in dressing; toss to coat. Serve immediately.
This recipe is healthy, tasty and I had many people comment how they would have NEVER thought to eat fresh brussel sprouts! Great fall salad recipe.
Sorry for the confusion -- regarding the comments below, the recipe has been fixed!
Amanda
Editor, WholeLiving.com
Does anyone review these recipes before they post them? 1 leek, white and light green parts only, cut in 1/4-inch dice and washed
1 medium sweet potato, 6 ounces, peeled and diced 1/4-inch thick
2 tablespoons all-purpose flour
3 cups fat-free milk
16 shucked oysters, liquor saved ????
What is the milk for?
I'm guessing after the kale in the recipe is accidentally part of another recipe...?