Autumn Greens Salad with Sunflower Seeds

Prep Time:
10 mins
Total Time:
10 mins

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.


  • 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)


  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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