Crispy Pecan and Sunflower Seed Salad with Honey-Mustard Dressing
Elevate your salad game with this Crispy Pecan and Sunflower Seed Salad featuring a sweet and tangy Honey-Mustard Dressing. Packed with vibrant mixed greens, juicy cherry tomatoes, crisp cucumber slices, and a touch of sharpness from red onion, this dish brings a medley of flavors and textures to your plate. Roasted pecans and sunflower seeds add a delightful crunch, while creamy feta cheese rounds out the richness. Tossed in a homemade honey-mustard dressing infused with apple cider vinegar, this quick and easy salad is perfect for busy weeknights or as a dazzling centerpiece for entertaining. Ready in just 20 minutes, this wholesome recipe is ideal for anyone looking to combine great taste with nutritional balance. Keywords: crispy pecans, sunflower seed salad, honey-mustard dressing, vibrant greens, quick weeknight recipe.
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Recipe Information
Ingredients
- 6 cups mixed salad greens
- 0.5 cups pecans
- 0.25 cups sunflower seeds
- 1 cup cherry tomatoes
- 1 medium cucumber
- 0.25 medium red onion
- 0.5 cups feta cheese
- 0.25 cup olive oil
- 2 tablespoons honey
- 1 tablespoon dijon mustard
- 2 tablespoons apple cider vinegar
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 350°F (175°C).
Spread the pecans evenly on a baking sheet. Roast in the preheated oven for 5-7 minutes, stirring halfway through, until the pecans are fragrant and slightly darker.
Remove the pecans from the oven and let them cool while preparing the rest of the salad.
Wash and dry the mixed salad greens, then place them in a large serving bowl.
Slice the cherry tomatoes in half and add them to the bowl.
Cut the cucumber into thin slices and add to the bowl.
Finely slice the red onion into thin strips and add them to the salad.
Sprinkle the cooled pecans and sunflower seeds over the salad.
Crumble the feta cheese over the salad, dispersing it evenly.
In a small bowl, whisk together the olive oil, honey, dijon mustard, apple cider vinegar, salt, and black pepper until well combined.
Drizzle the dressing over the salad just before serving and toss everything together gently to coat.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.2 g | 167% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 28.7 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 2493 mg | 108% | |
| Total Carbohydrate | 75.8 g | 28% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 48.0 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 579 mg | 45% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1890 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
