Autumn Greens Salad with Sunflower Seeds

(as seen on


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/kale/collards/tatsoi), stemmed and thinly sliced (or 3 cups equivalent)


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.

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