Vegan Crispy Pecan and Sunflower Seed Salad with Honey-Mustard Dressing
Elevate your salad game with this Vegan Crispy Pecan and Sunflower Seed Salad with Honey-Mustard Dressing—a perfect balance of crunch, freshness, and bold flavors! This vibrant dish combines mixed greens, juicy cherry tomatoes, creamy avocado, and crisp cucumber, topped with golden, maple-glazed pecans and sunflower seeds roasted to perfection. A tangy-sweet honey-mustard-inspired dressing, featuring Dijon mustard, apple cider vinegar, and agave, ties everything together in a lusciously healthy medley. Ready in just 25 minutes, this gluten-free, plant-based recipe is an excellent choice for a quick lunch, dinner side, or potluck favorite. Get ready to enjoy a bite of wholesome goodness in every forkful!
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Recipe Information
Ingredients
- 6 cups Mixed salad greens
- 1 cup Pecans
- 0.5 cup Sunflower seeds
- 3 tablespoons Olive oil
- 2 tablespoons Maple syrup
- 0.25 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 cup Cherry tomatoes, halved
- 1 medium Cucumber, sliced
- 0.25 cup Red onion, thinly sliced
- 1 medium Avocado, diced
- 2 tablespoons Dijon mustard
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Lemon juice
- 2 tablespoons Agave syrup
- 0.5 teaspoon Garlic powder
Instructions
Preheat the oven to 350°F (175°C).
In a medium bowl, combine pecans and sunflower seeds with 1 tablespoon of olive oil, 1 tablespoon of maple syrup, salt, and ground black pepper.
Spread the pecan and sunflower seed mixture onto a baking sheet in a single layer. Bake for 8-10 minutes, stirring halfway through, until they are golden and crispy.
While the pecans and seeds roast, prepare the salad. In a large salad bowl, combine mixed salad greens, cherry tomatoes, sliced cucumber, red onion, and avocado.
For the dressing, in a small bowl, whisk together Dijon mustard, apple cider vinegar, lemon juice, remaining olive oil, agave syrup, and garlic powder until well combined.
Once the pecans and sunflower seeds are done, remove them from the oven and allow them to cool slightly.
Add the crispy pecans and sunflower seeds to the salad bowl.
Drizzle the salad with the honey-mustard dressing and toss gently to combine.
Serve immediately and enjoy your crunchy, savory vegan salad.
Nutrition Facts
Calories |
2169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.4 g | 230% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 49.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1408 mg | 61% | |
| Total Carbohydrate | 133.2 g | 48% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 74.4 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3269 mg | 70% | |
*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.
