Food & Cooking Recipes Salad Recipes Autumn Greens Salad with Sunflower Seeds By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 10 mins Servings: 4 In this salad of hearty autumn greens, sunflower seeds and oil provide a deep, nutty flavor and are packed with vitamin E. Cold-pressed sunflower oil is available at some health food and import stores. Ingredients ⅓ cup raw sunflower seeds 1 tablespoon whole-grain mustard 3 tablespoons fresh lemon juice (1 large lemon) ¾ teaspoon coarse salt 1 tablespoon plus 1 teaspoon pure maple syrup 2 tablespoons sunflower oil, preferably cold-pressed ½ 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) Directions 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. Toss brussels sprouts, chard, and kale together. Stir in sunflower seeds and pour in dressing; toss to coat. Serve immediately. Print