Vegan Crispy Pecan and Sunflower Seed Salad with Honey-Mustard Dressing

Elevate your salad game with this vibrant Vegan Crispy Pecan and Sunflower Seed Salad with Honey-Mustard Dressing—a delightful combination of crunch, freshness, and tangy sweetness. Featuring a medley of crisp mixed greens, juicy cherry tomatoes, creamy avocado, and thinly sliced cucumber and red onion, this salad gets its irresistible texture and nutty flavor from oven-roasted pecans and sunflower seeds glazed with olive oil and maple syrup. The star of the dish is the zesty, homemade honey-mustard-inspired dressing, made with Dijon mustard, apple cider vinegar, agave syrup, and a hint of garlic powder. Ready in just 25 minutes, this protein-packed vegan salad is perfect as a nourishing lunch or an elegant dinner side. Its balanced flavors and enticing crunch will have everyone coming back for seconds!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

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

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Once the pecans and sunflower seeds are done, remove them from the oven and allow them to cool slightly.

Step 7

Add the crispy pecans and sunflower seeds to the salad bowl.

Step 8

Drizzle the salad with the honey-mustard dressing and toss gently to combine.

Step 9

Serve immediately and enjoy your crunchy, savory vegan salad.

Nutrition Facts

Serving size	(1232.8g)

Amount per serving	% Daily Value*
Calories	2168.9

Total Fat 179.4g	0%
Saturated Fat 19.9g	0%
Polyunsaturated Fat 49.5g
Cholesterol 0mg	0%
Sodium 1408.2mg	0%
Total Carbohydrate 133.2g	0%
Dietary Fiber 34.8g	0%
Total Sugars 74.4g
Protein 33.8g	0%

Vitamin D 0IU	0%
Calcium 305.7mg	0%
Iron 10.0mg	0%
Potassium 3269.0mg	0%

*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.

Source of Calories

Fat: 70.7%

Protein: 5.9%

Carbs: 23.3%