Description
A vibrant, 10-minute baby greens salad with a tangy-sweet homemade dressing, sunflower seeds, and hearty healthy toppings. Fresh, nutrient-dense, and customizable, this salad is perfect for weeknight meals or meal prep.
Ingredients
5 cups loosely packed mixed baby greens
2 tablespoons shelled sunflower seeds
1/4 cup savory topping of choice (roasted chickpeas, toasted walnuts, or sliced almonds)
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Pinch of salt
Instructions
Wash and dry baby greens thoroughly.
Toast sunflower seeds in a dry pan over medium heat for 1-2 minutes until fragrant.
In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, and salt to create the dressing.
Toss baby greens with dressing in a large bowl.
Top with toasted sunflower seeds and savory topping of choice just before serving.
Notes
Toast sunflower seeds in a dry skillet to enhance flavor.
Store dressing separately for maximum crispiness if meal prepping.
Add 1/2 an avocado for extra creaminess and healthy fats.
Substitute honey with maple syrup for a vegan version if needed.
- Prep Time: 10
- Category: Recipes
- Method: Cold Prep
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 130
- Sugar: 6g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 1.2g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg