Low Carb Crispy Pecan and Sunflower Seed Salad with Honey-Mustard Dressing
Elevate your salad game with this irresistible Low Carb Crispy Pecan and Sunflower Seed Salad featuring a tangy honey-mustard dressing! Packed with nutrient-rich mixed greens, crunchy oven-roasted pecans and sunflower seeds, and a perfectly balanced homemade dressing, this recipe is a vibrant celebration of texture and flavor. The pecans and seeds are lightly seasoned and toasted to golden perfection, adding a savory, nutty crunch that complements the zesty dressing made from honey, Dijon mustard, apple cider vinegar, and lemon juice. With only 15 minutes of prep time and 10 minutes of cooking, this quick and wholesome dish is perfect for a light lunch or as a standout side. It's a gluten-free, low-carb delight that effortlessly combines healthy eating with gourmet flair—perfect for anyone seeking a delicious and nutritious meal option!
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Recipe Information
Ingredients
- 4 cups Mixed salad greens
- 1 cup Pecans
- 0.5 cup Sunflower seeds
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Honey
- 3 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Lemon juice
- 0.5 cup Extra virgin olive oil
Instructions
Preheat the oven to 350°F (175°C).
Place the pecans and sunflower seeds in a small mixing bowl.
Drizzle 2 tablespoons of olive oil over the pecans and sunflower seeds, and sprinkle with salt and black pepper. Toss the mixture to ensure the seeds and nuts are thoroughly coated.
Spread the pecans and sunflower seeds on a baking sheet lined with parchment paper.
Bake in the preheated oven for about 10 minutes, or until the pecans and seeds are golden and fragrant. Make sure to stir halfway through to ensure even roasting.
While the nuts and seeds are roasting, prepare the honey-mustard dressing. In a small bowl, whisk together honey, Dijon mustard, apple cider vinegar, lemon juice, and 0.5 cup extra virgin olive oil until emulsified. Adjust seasoning with additional salt and pepper if necessary.
Once the nuts and seeds are done, remove them from the oven and let them cool slightly.
In a large salad bowl, combine the mixed salad greens, roasted pecans, and sunflower seeds.
Drizzle the honey-mustard dressing over the salad, and gently toss the salad until the greens are coated evenly.
Serve immediately and enjoy the crisp, nutty flavors paired with the tangy dressing.
Nutrition Facts
Calories |
2572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.3 g | 330% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 48.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2282 mg | 99% | |
| Total Carbohydrate | 71.1 g | 26% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 42.1 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1464 mg | 31% | |
*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.
