Sunflower Crunch Salad Recipe

Prepare greens and vegetables

Wash and thoroughly dry the mixed salad greens (spinach, arugula, romaine) using a salad spinner or clean towels. In a large bowl, combine 12 cups of the mixed greens, 2 cups shredded red cabbage, and 1 cup shredded carrots. Toss gently to distribute evenly.

Toast seeds and nuts

Heat a dry skillet over medium heat. Add 3/4 cup hulled sunflower seeds and 1/2 cup sliced almonds. Toast, stirring frequently, until seeds and almonds are fragrant and just golden (about 3–4 minutes). Remove immediately to a plate to cool so they don't continue browning.

Thinly slice 1/4 cup red onion into rings and separate. Measure 1/2 cup dried cranberries and 1/2 cup crumbled feta or goat cheese if using. Once seeds and nuts are cool, add them to the salad bowl with the greens, cabbage, carrots, cranberries, red onion, and cheese. Toss gently to integrate.

Chop 2 tablespoons fresh parsley and thinly slice 1 tablespoon chives. Sprinkle both herbs over the tossed salad and fold gently to combine. Herbs add brightness and should be mixed in last before dressing.

Emulsify dressing

In a medium mixing bowl or jar, whisk together 2 tablespoons creamy sunflower seed butter, 2 tablespoons honey, 2 teaspoons Dijon mustard, 3 tablespoons apple cider vinegar, and 1 tablespoon fresh lemon juice until smooth. Slowly drizzle in 1/2 cup extra-virgin olive oil while whisking to form a creamy emulsion. If the dressing is too thick, whisk in up to 2 tablespoons warm water to reach desired pourable consistency.

Season dressing with 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust: add a little more honey for sweetness, more vinegar for tang, or more sunflower butter for nuttiness. Chill briefly if time allows; shake or whisk again before using.

For a smoother, more uniform dressing, blend all dressing ingredients in a small blender or use an immersion blender for 10–15 seconds.

Just before serving, drizzle dressing over the salad. Use about 1/3 to 1/2 cup dressing per quart as a starting point (adjust to taste). Toss gently but thoroughly to coat all components without wilting the greens.

Taste and correct seasoning—add a pinch of salt or a grind more black pepper if needed. Transfer the sunflower crunch salad to serving bowls or a quart storage container. If storing, keep dressing separate and add within 1–2 hours of serving to preserve crunch.