Baby Greens Salad with Sunflower Seeds & Tangy Honey Mustard
A vibrant, crisp salad combining baby greens with crunchy sunflower seeds and a tangy homemade honey mustard dressing. Perfect for everyday meals or special gatherings with a balance of fresh, savory, and sweet flavors.
- Prep Time: 15
- Total Time: 15
- Yield: 4 servings
- Category: Recipes
- Method: Tossing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Mixed baby greens (5 cups loosely packed)
Shelled sunflower seeds (2 tablespoons)
Savory crunch bits (plant-based, ¼ cup crumbled)
Red onion (¼, thinly sliced)
Cucumber (1, peeled and thinly sliced)
Dijon mustard (¼ cup)
Honey (¼ cup)
Apple cider vinegar (¼ cup)
Salt (to taste)
Instructions
Thinly slice red onion and soak in cold water for 10 minutes, then drain.
Peeled and thinly slice cucumber.
In a large bowl, combine baby greens, sunflower seeds, soaked red onion, and cucumber.
In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, and salt until smooth to create dressing.
Pour dressing over salad, then toss gently with crumbled savory crunch bits to coat evenly.
Notes
Use arugula, spinach, or kale as alternatives for baby greens
Substitute pumpkin seeds or chopped almonds for sunflower seeds
Replace honey with maple syrup for a vegan option
English cucumber or zucchini works well if regular cucumber is unavailable
Store leftovers in an airtight container in the fridge for up to 2 days
Nutrition
- Serving Size: 1 serving (¾ cup)
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://glazerush.com/baby-greens-salad/