Mother Earth Sunshine Bowl Recipe

Wash and dry the mixed greens thoroughly. Place 4 cups of mixed greens into a large serving bowl or divide evenly among 2–3 individual bowls.

Wash the cucumber. If desired, peel it partially or fully. Slice thinly (about 1/8-inch thick) to make ~1 cup of slices. Scatter the cucumber slices evenly over the greens.

Wash the cherry tomatoes and cut each in half. Add 1 cup of halved cherry tomatoes on top of the greens and cucumbers.

Sprinkle 1/2 cup dried cranberries evenly over the salad for sweet-tart bursts.

Crumble 3 oz of feta cheese evenly over the salad so you get creamy pockets in each bite.

Toast 2 tbsp sunflower seeds or lightly toast 2 tbsp chopped walnuts in a dry skillet over medium heat for 2–3 minutes, stirring frequently until fragrant and lightly golden. Allow to cool slightly, then sprinkle over the salad for crunch.

Make the dressing

In a small bowl or jar, combine 3 tbsp extra-virgin olive oil, 1 tbsp fresh lemon juice, 1 tsp honey (or maple syrup), 1 tsp Dijon mustard, and 1 tsp minced garlic. Season with 1 tsp salt and 1 tsp black pepper. Whisk vigorously for 20–30 seconds or shake in a jar until emulsified and smooth. Taste and adjust seasoning: add more lemon for brightness, more honey for sweetness, or a pinch more salt if needed.

If the dressing tastes too sharp, whisk in an additional 1/2 tsp olive oil or 1/4 tsp honey until balanced.

Drizzle about 2–3 tbsp of the dressing over the assembled salad just before serving. Toss gently to combine so the cheese and cranberries are evenly distributed. Reserve any extra dressing for serving (keeps refrigerated up to 3 days).

Finish the bowl by sprinkling the toasted seeds or nuts and 2 tbsp chopped parsley or basil. If using, grate 1 tsp lemon zest over the top for extra brightness.

Serve immediately so the greens remain crisp. This recipe makes 2 generous main-course servings or 3–4 side servings.