Paleo Crispy Pecan and Sunflower Seed Salad with Honey-Mustard Dressing
Elevate your salad game with this Paleo Crispy Pecan and Sunflower Seed Salad with Honey-Mustard Dressing—a refreshing, nutrient-packed dish that’s as satisfying as it is wholesome! Featuring a medley of crisp mixed greens, juicy cherry tomatoes, crunchy cucumber slices, and a delicate touch of red onion, this salad gets a flavor boost from toasted pecans and sunflower seeds. The pièce de résistance is the homemade honey-mustard dressing, a tangy-sweet blend of olive oil, Dijon mustard, honey, and apple cider vinegar, perfectly balancing the salad’s textures and flavors. Ready in just 20 minutes, this paleo-friendly recipe is ideal for a quick yet fulfilling lunch or a vibrant side dish. Whether you're seeking a gluten-free option or just looking to savor fresh, healthy ingredients, this recipe delivers a deliciously crunchy bite every time.
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Ingredients
- 5 cups Mixed salad greens
- 0.5 cups Pecans
- 0.25 cups Sunflower seeds
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 0.25 cup Red onion
- 0.25 cup Olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons Honey
- 2 tablespoons Apple cider vinegar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Directions
Step 1
Begin by preparing the salad components: Rinse the mixed salad greens and pat them dry using a kitchen towel. Place them into a large salad bowl.
Step 2
In a small skillet over medium heat, toast the pecans until they are fragrant and golden, about 3-4 minutes. Shake the skillet occasionally to prevent burning. Remove from heat and set aside to cool.
Step 3
In the same skillet, toast the sunflower seeds for 2-3 minutes, stirring constantly until golden. Set them aside with the pecans.
Step 4
Slice the cherry tomatoes in half and add them to the salad greens.
Step 5
Peel and slice the cucumber into thin rounds and add those to the salad bowl.
Step 6
Thinly slice the red onion and add to the salad ingredients in the bowl.
Step 7
In a small bowl, whisk together olive oil, Dijon mustard, honey, and apple cider vinegar until thoroughly combined. Season the dressing with salt and black pepper to taste.
Step 8
Pour the honey-mustard dressing over the mixed salad ingredients in the large bowl.
Step 9
Gently toss the salad to combine all ingredients and ensure they are evenly coated with the dressing.
Step 10
Top the salad with the toasted pecans and sunflower seeds before serving.
Step 11
Serve the salad immediately for the best crispy texture and enjoy!
Nutrition Facts
| Serving size | (811.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1357.8 |
| Total Fat 117.0g | 0% |
| Saturated Fat 13.8g | 0% |
| Polyunsaturated Fat 28.2g | |
| Cholesterol 0mg | 0% |
| Sodium 1967.4mg | 0% |
| Total Carbohydrate 72.3g | 0% |
| Dietary Fiber 14.5g | 0% |
| Total Sugars 48.0g | |
| Protein 17.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 194.9mg | 0% |
| Iron 6.1mg | 0% |
| Potassium 1751.1mg | 0% |
Source of Calories