Autumn Greens Salad with Sunflower Seeds
Course: Salads, SidesCuisine: AmericanServings
4
servingsPrep time
10
minutesCooking time
4
minutesCalories
180
kcalA crisp and vibrant salad featuring a mix of autumn greens, crunchy sunflower seeds, and a light, tangy dressing for a perfect seasonal bite.
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 (about 3 cups)
4-6 leaves of leafy greens such as Swiss chard and kale (preferably lacinato), stemmed and thinly sliced (about 3 cups)
Directions
- Toast the sunflower seeds: In a dry skillet over medium heat, toast the sunflower seeds for 3-4 minutes, stirring frequently until they are golden and fragrant. Remove from heat and set aside to cool.
- Make the dressing: In a small bowl, whisk together the whole-grain mustard, fresh lemon juice, coarse salt, maple syrup, and sunflower oil until emulsified.
- Prepare the greens: In a large mixing bowl, combine the thinly sliced Brussels sprouts, Swiss chard, and kale. Toss the greens together gently to mix.
- Assemble the salad: Drizzle the dressing over the greens and toss until evenly coated. Sprinkle the toasted sunflower seeds on top for added crunch.
- Serve: Plate the salad immediately as a refreshing starter or side dish. Enjoy this healthy, flavorful salad packed with the goodness of autumn vegetables and seeds.
Notes
- Nutrition Facts (per serving):
Saturated Fat: 1g
Unsaturated Fat: 7g
Cholesterol: 0mg
Carbs: 14g
Sodium: 300mg
Protein: 5g
Fiber: 4g
