Best Autumn Greens Salad With Sunflower Seeds Recipes

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GREEN SALAD WITH GRAPES AND SUNFLOWER SEEDS



Green Salad with Grapes and Sunflower Seeds image

Whole parsley leaves in a salad add a distinct fresh green taste which stands up to the sweet grapes and salty seeds.

Provided by Barb G.

Categories     Berries

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

3 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons Dijon mustard
1 pinch sugar
1/3 cup olive oil
8 cups torn mixed salad greens
1 cup flat leaf parsley, rinsed and spun dry (or Italian)
1 1/2 cups red seedless grapes, halved
1/4 cup shelled roasted sunflower seeds

Steps:

  • In a small bowl whisk together the vinegar, salt, pepper, dijon and sugar.
  • Add the oil and whisk until emulsified.
  • Combine the lettuce, parsley and grapes and toss with the dressing.
  • Sprinkle with sunflower seeds and serve immediately.

Nutrition Facts : Calories 127.1, Fat 11.1, SaturatedFat 1.5, Sodium 165.1, Carbohydrate 6.7, Fiber 1, Sugar 4.6, Protein 1.3

SHAVED-BUTTERNUT-AND-CARROT SALAD WITH DATES AND SUNFLOWER SEEDS



Shaved-Butternut-and-Carrot Salad with Dates and Sunflower Seeds image

Carrots are no surprise in a winter salad, but paper-thin shavings of uncooked butternut squash are a revelation: They have a very gentle garden sweetness and a crisp texture.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 10

2 tablespoons white balsamic vinegar
1 teaspoon whole-grain mustard
2 teaspoons minced shallot (from 1 shallot)
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
4 ounces butternut squash (from 1 small squash), peeled
3 small carrots, peeled
2 ounces dates, thinly sliced (about 1/2 cup)
1/4 cup roasted, salted sunflower seeds
4 ounces baby arugula (6 cups)

Steps:

  • Combine vinegar, mustard, shallot, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Pour in oil in a slow, steady stream, whisking constantly.
  • Using a mandoline or vegetable peeler, shave squash and carrots into a large bowl. Add dates, sunflower seeds, arugula, and vinaigrette. Toss thoroughly to coat, and season with salt and pepper. Serve immediately.

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