Autumn Greens Salad with Sunflower Seeds

Cold-pressed sunflower oil is available at some health food and import stores. It has a deep, nutty flavor and provides vitamin E.
Body+Soul, December 2009
  • Prep Time 10 minutes
  • Total Time 10 minutes
  • Yield Serves 4
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  • 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)


  1. 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.

  2. Toss brussels sprouts, chard, and kale together. Stir in sunflower seeds and pour in dressing; toss to coat. Serve immediately.

Recipe Reviews

Reviews (5)

  • JoyChristine 29 Sep, 2010

    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.

  • Amanda_MacMillan 20 Jan, 2010

    Sorry for the confusion -- regarding the comments below, the recipe has been fixed!

    Editor, WholeLiving.com

  • MicheleSparling 11 Jan, 2010

    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 ????

  • outdoorgirl17 9 Jan, 2010

    What is the milk for?

  • SarahAShields 9 Jan, 2010

    I'm guessing after the kale in the recipe is accidentally part of another recipe...?