Best Sunflower Salad Recipes

BACON BROCCOLI SALAD WITH RAISINS AND SUNFLOWER SEEDS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
• Toss bacon, broccoli, raisins, sunflower seeds, and onion together in a large bowl.
• Whisk mayonnaise, sugar, sweetener, and vinegar in another bowl until smooth. Pour over broccoli mixture and toss to coat. Refrigerate until ready to serve.

BROCCOLI SALAD WITH RED GRAPES, BACON, AND SUNFLOWER SEEDS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble 7 slices of bacon; mix with sunflower seeds in a resealable bag.
• Combine broccoli, onion, and grapes in a bowl.
• Crumble the remaining bacon slice. Whisk mayonnaise, vinegar, sugar, and black pepper together in a bowl; fold in the 1 slice crumbled bacon. Pour dressing over broccoli mixture; toss to coat evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, about 2 hours.
• Sprinkle bacon-sunflower seed mixture over salad before serving; mix well.

SUNFLOWER BROCCOLI SALAD

Steps:

• In a bowl, combine the broccoli, bacon, onion, raisins and sunflower kernels. In a small bowl, combine the dressing ingredients; stir until smooth. Pour over broccoli mixture and toss gently. Cover and refrigerate for at least 2 hours before serving, stirring occasionally.

BROCCOLI, BACON, AND SUNFLOWER SEED SALAD

Steps:

• While slowly cooking bacon to extra crisp, soak raisins in HOT tap water. Drain bacon on paper towels. Drain raisins. Pour extra fat out of frying pan.
• In same pan (keeping the fond (browned bits), toast sunflower seeds lightly for one minute.
• Make dressing by combining mayo, sugar, vinegar, salt, and pepper. Add crumbled bacon, sunflower seeds, and raisins.
• Trim florettes from top of rinsed, raw broccoli - toss into dressing. (You COULD choose to nuke or steam broccoli, but would loose much of the crunch). Use veg peeler to remove tough part of broccoli stem, then dice and add to salad. Toss, cover, and refrigerate for 30 minutes.

SESAME, SUNFLOWER AND CARROT SALAD

Steps:

• Shred carrots with a hand grater or in a food processor fitted with grating attachment. Place carrots in a large bowl with next 4 ingredients. In a small bowl, whisk dressing ingredients until blended. Pour dressing over the carrot mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.

LETTUCE, AVOCADO AND SUNFLOWER SEED SALAD

Steps:

• Whisk together the olive oil, red wine vinegar, balsamic vinegar, garlic and mayonnaise. Season with salt and pepper to taste.
• In a salad bowl, combine the lettuce and sunflower seeds. Toss with enough dressing to coat. Top with sliced avocado and serve.

BROCCOLI, GRAPES, SUNFLOWER SEEDS COLD SALAD

Steps:

• Chop broccoli, red onion, and grapes.
• Transfer to large bowl.
• Add Bacos and sunflower seeds.
• Prepare sauce and add to bowl.
• Stir and serve or refrigerate.

SUNFLOWER STRAWBERRY SALAD

Steps:

• In a large bowl, combine strawberries, apple, grapes, celery and raisins. Stir in the yogurt. Cover and refrigerate for at least 1 hour. Add sunflower kernels and toss.

BROCCOLI SALAD - NO CHEESE, ONIONS OR SUNFLOWER SEEDS

Steps:

• Combine broccoli, raisins, cashews and bacon.
• In separate bowl combine mayonnaise, cider vinegar and sugar for dressing.
• Pour dressing over all.

BEET, AVOCADO, AND ARUGULA SALAD WITH SUNFLOWER SEEDS

Steps:

• In a large bowl, toss beets, celery, cucumber, and scallions.
• To serve, toss 2 cups slaw with arugula, oil, and lemon juice. Season with salt and pepper. Top with avocado and seeds.

GOLDEN BEET AND SUNFLOWER SALAD

Steps:

• Put oven racks in lower third and middle of oven and preheat oven to 425°F.
• Trim beet greens, leaving 1 inch of stems attached. Tightly wrap beets together in double layers of foil to make packages (2 or 3 per package) and roast in middle of oven until tender, 40 to 45 minutes. Unwrap beets and cool slightly.
• While beets roast, toast sunflower seeds in a pie plate or a small baking pan in lower third of oven, shaking occasionally, until seeds are golden, about 10 minutes.
• Whisk together shallot, vinegar, salt, pepper, and sugar in a small bowl, then add oil in a stream, whisking.
• When beets are cool enough to handle, slip off and discard skins. Cut beets lengthwise into 1/4-inch-thick slices and gently toss with 3 tablespoons vinaigrette in a bowl.
• Toss sunflower sprouts and half of sunflower seeds with remaining vinaigrette in another bowl. Arrange beets on 6 salad plates and top with dressed sprouts. Sprinkle salads with remaining sunflower seeds.

CARROT AND SUNFLOWER SEED SALAD

Steps:

• In a bowl, combine the carrots with the sunflower seeds, garlic, scallions, pepper, salt, vinegar and oil. Serve on lettuce leaves.

RAW BEET SALAD WITH TOASTED SUNFLOWER SEEDS AND GOAT CHEESE

Steps:

• Mix the shallots with the vinegars and let stand while you process the beets and toast the sunflower seeds.
• Peel the beets and grate them or process them in the food processor until they are of coarsely grated consistency.
• Toast the sunflower seeds (I stir them up quickly in a hot stainless steel pan and remove them from the pan as soon as they start to brown).
• Mix the rest of the dressing ingredients with the vinegar/shallot mixture and add half of this to the beets and chill until ready to assemble the salad.
• Mound the greens loosely in individual dishes, and divide the beet mixture amongst the plates.
• Dot with goat cheese, sprinkle with sunflower seeds and drizzle more of the dressing on the greens.

VEGAN SUNFLOWER SEED TUNA SALAD

Steps:

• Cover the sunflower seeds with at least 1/4 inch of water and soak, at room temperature in an air tight container, for at least 24 hours. The seeds are ready when they have nearly doubled in size.
• Drain the seeds and pulse half (about 1 cup) with the lemon juice, mustard and 1/4 teaspoon salt in a food processor until almost smooth, scraping down the bowl as needed.
• Add the remaining seeds, along with the dill, parsley, paprika, celery, shallot, 1/4 teaspoon salt and a few grinds of pepper to the food processor. Pulse until the mixture resembles tuna salad. Refrigerate in an airtight container for up to 3 days.
• Fill a whole wheat wrap with lettuce, tomato, avocado and the vegan tuna salad.

AUTUMN GREENS SALAD WITH SUNFLOWER SEEDS

Steps:

• 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.

SWEET BROCCOLI SALAD WITH BACON, SUNFLOWER SEEDS AND GOLDEN RAISINS

Steps:

• 1. Salad: Chop broccoli florettes into small pieces. Reserve a 1/4 cup bacon. Toss rest together in medium-sized bowl.
• 2. Sauce: In small bowl, whisk ingredients til sugar is dissolved, syrupy and smooth. Pour over broccoli mixture and fold til all is coated. Stir before serving and garnish top with reserved bacon.

BEET AND SUNFLOWER SALAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Wrap beets in aluminum foil and place in a baking dish.
• Roast beets in the preheated oven until tender, about 45 minutes. Remove from foil and cool completely. Peel cooled beets and cut into 1/4-inch slices.
• Cook and stir sunflower seeds in a skillet over medium heat until fragrant and toasted, 2 to 5 minutes. Cool completely.
• Whisk olive oil, vinegar, onion, salt, black pepper, and sugar together in a bowl until dressing is thick and creamy.
• Stir beets, sunflower seeds, and sunflower sprouts together in a bowl; drizzle dressing over the top and toss to coat.

SUNFLOWER CRUNCH SALAD

Steps:

• Mix cabbage, carrot, and onions. Split approximately in half.
• Sprinkle salt, sugar, oil and vinegars over one half of vegetables. Stir well to coat.
• Chill both the dressed and undressed salads for at least 30 minutes. The dressed salad should wilt and collect some liquid at the bottom of the bowl.
• Mix the halves back together. Add sunflower seeds and chow mein noodles.
• Serve immediately to retain crunch.

SUNFLOWER CHICKEN SALAD

Steps:

• In a large bowl combine the chicken, cheese, sunflower seeds, celery, grapes, mayonnaise and salt and pepper to taste. Mix all together and serve on rolls or lettuce leaves, if desired.

RAW BEET SALAD WITH TOASTED SUNFLOWER SEEDS AND GOAT CHEESE

Steps:

• Mix the shallots with the vinegars and let stand while you process the beets and toast the sunflower seeds. Peel the beets and grate them or process them in the food processor until they are of coarsely grated consistency. Toast the sunflower seeds (I stir them up quickly in a hot stainless steel pan and remove them from the pan as soon as they start to brown). Mix the rest of the dressing ingredients with the vinegar/shallot mixture and add half of this to the beets and chill until ready to assemble the salad. Mound the greens loosely in individual dishes, and divide the beet mixture amongst the plates. Dot with goat cheese, sprinkle with sunflower seeds and drizzle more of the dressing on the greens.