Best 20 Sunflower Salad Recipes

BACON BROCCOLI SALAD WITH RAISINS AND SUNFLOWER SEEDS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
• Toss bacon, broccoli, raisins, sunflower seeds, and onion together in a large bowl.
• Whisk mayonnaise, sugar, sweetener, and vinegar in another bowl until smooth. Pour over broccoli mixture and toss to coat. Refrigerate until ready to serve.

BROCCOLI SALAD WITH RED GRAPES, BACON, AND SUNFLOWER SEEDS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble 7 slices of bacon; mix with sunflower seeds in a resealable bag.
• Combine broccoli, onion, and grapes in a bowl.
• Crumble the remaining bacon slice. Whisk mayonnaise, vinegar, sugar, and black pepper together in a bowl; fold in the 1 slice crumbled bacon. Pour dressing over broccoli mixture; toss to coat evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, about 2 hours.
• Sprinkle bacon-sunflower seed mixture over salad before serving; mix well.

SUNFLOWER BROCCOLI SALAD

Steps:

• In a bowl, combine the broccoli, bacon, onion, raisins and sunflower kernels. In a small bowl, combine the dressing ingredients; stir until smooth. Pour over broccoli mixture and toss gently. Cover and refrigerate for at least 2 hours before serving, stirring occasionally.

SESAME, SUNFLOWER AND CARROT SALAD

Steps:

• Shred carrots with a hand grater or in a food processor fitted with grating attachment. Place carrots in a large bowl with next 4 ingredients. In a small bowl, whisk dressing ingredients until blended. Pour dressing over the carrot mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.

SUNFLOWER STRAWBERRY SALAD

Steps:

• In a large bowl, combine strawberries, apple, grapes, celery and raisins. Stir in the yogurt. Cover and refrigerate for at least 1 hour. Add sunflower kernels and toss.

BROCCOLI, GRAPES, SUNFLOWER SEEDS COLD SALAD

Steps:

• Chop broccoli, red onion, and grapes.
• Transfer to large bowl.
• Add Bacos and sunflower seeds.
• Prepare sauce and add to bowl.
• Stir and serve or refrigerate.

CARROT AND SUNFLOWER SEED SALAD

Steps:

• In a bowl, combine the carrots with the sunflower seeds, garlic, scallions, pepper, salt, vinegar and oil. Serve on lettuce leaves.

RAW BEET SALAD WITH TOASTED SUNFLOWER SEEDS AND GOAT CHEESE

Steps:

• Mix the shallots with the vinegars and let stand while you process the beets and toast the sunflower seeds.
• Peel the beets and grate them or process them in the food processor until they are of coarsely grated consistency.
• Toast the sunflower seeds (I stir them up quickly in a hot stainless steel pan and remove them from the pan as soon as they start to brown).
• Mix the rest of the dressing ingredients with the vinegar/shallot mixture and add half of this to the beets and chill until ready to assemble the salad.
• Mound the greens loosely in individual dishes, and divide the beet mixture amongst the plates.
• Dot with goat cheese, sprinkle with sunflower seeds and drizzle more of the dressing on the greens.

BEET AND SUNFLOWER SALAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Wrap beets in aluminum foil and place in a baking dish.
• Roast beets in the preheated oven until tender, about 45 minutes. Remove from foil and cool completely. Peel cooled beets and cut into 1/4-inch slices.
• Cook and stir sunflower seeds in a skillet over medium heat until fragrant and toasted, 2 to 5 minutes. Cool completely.
• Whisk olive oil, vinegar, onion, salt, black pepper, and sugar together in a bowl until dressing is thick and creamy.
• Stir beets, sunflower seeds, and sunflower sprouts together in a bowl; drizzle dressing over the top and toss to coat.

SUNFLOWER CRUNCH SALAD

Steps:

• Mix cabbage, carrot, and onions. Split approximately in half.
• Sprinkle salt, sugar, oil and vinegars over one half of vegetables. Stir well to coat.
• Chill both the dressed and undressed salads for at least 30 minutes. The dressed salad should wilt and collect some liquid at the bottom of the bowl.
• Mix the halves back together. Add sunflower seeds and chow mein noodles.
• Serve immediately to retain crunch.

GOLDEN BEET AND SUNFLOWER SALAD

Steps:

• Put oven racks in lower third and middle of oven and preheat oven to 425°F.
• Trim beet greens, leaving 1 inch of stems attached. Tightly wrap beets together in double layers of foil to make packages (2 or 3 per package) and roast in middle of oven until tender, 40 to 45 minutes. Unwrap beets and cool slightly.
• While beets roast, toast sunflower seeds in a pie plate or a small baking pan in lower third of oven, shaking occasionally, until seeds are golden, about 10 minutes.
• Whisk together shallot, vinegar, salt, pepper, and sugar in a small bowl, then add oil in a stream, whisking.
• When beets are cool enough to handle, slip off and discard skins. Cut beets lengthwise into 1/4-inch-thick slices and gently toss with 3 tablespoons vinaigrette in a bowl.
• Toss sunflower sprouts and half of sunflower seeds with remaining vinaigrette in another bowl. Arrange beets on 6 salad plates and top with dressed sprouts. Sprinkle salads with remaining sunflower seeds.

BEET, AVOCADO, AND ARUGULA SALAD WITH SUNFLOWER SEEDS

Steps:

• In a large bowl, toss beets, celery, cucumber, and scallions.
• To serve, toss 2 cups slaw with arugula, oil, and lemon juice. Season with salt and pepper. Top with avocado and seeds.

AUTUMN GREENS SALAD WITH SUNFLOWER SEEDS

Steps:

• Preheat oven to 375 degrees. Toast sunflower seeds on a rimmed baking sheet in a single layer until golden, stirring occasionally, about 10 minutes. Set aside to cool. Meanwhile, stir mustard, lemon juice, salt, and maple syrup together in a small bowl; whisk in oil until emulsified.
• Toss brussels sprouts, chard, and kale together. Stir in sunflower seeds and pour in dressing; toss to coat. Serve immediately.

SUNFLOWER CHICKEN SALAD

Steps:

• In a large bowl combine the chicken, cheese, sunflower seeds, celery, grapes, mayonnaise and salt and pepper to taste. Mix all together and serve on rolls or lettuce leaves, if desired.

SUNFLOWER, BACON AND PARMESAN BOW-TIE PASTA SALAD

Steps:

• Cook pasta according to directions on box, drained.
• Add 1 cup of parmesan dressing, celery, onions, pimento/red pepper to pasta.
• Toss to mix.
• Chill several hours or overnight.
• Prior to serving, add remaining 1/2 cup dressing, bacon and sunflower seeds.
• Toss to mix and serve.

SUNFLOWER CRUNCH SALAD (WITH RAMEN!)

Steps:

• Mix cabbage and green onions in a large bowl.
• Chill covered in refrigerator.
• Reserve Ramen noodles.
• In another bowl, combine flavor packets from noodles with oil, vinegar, salt and pepper. Mix well.
• Crush Ramen noodles.
• When ready to serve, add noodles, sunflower seeds and almonds to cabbage mixture. Add dressing. Mix well. Serve immediately.

SUNFLOWER STRAWBERRY SALAD

Steps:

• In a large bowl, combine the strawberries, apple, grapes, celery, and raisins.
• Stir in the yogurt.
• Cover and refrigerate at least one hour.
• Add the sunflower seeds and toss.
• Serve atop a bed of lettuce, if desired.

SUNFLOWER STRAWBERRY SPINACH SALAD

Steps:

• In a salad bowl, combine the spinach, strawberries, onion, sunflower kernels and sesame seeds. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and gently toss to coat. Serve immediately.

BROCCOLI SALAD WITH SUNFLOWER SEEDS & CRANBERRIES RECIPE - (4/5)

Steps:

• 1.To a salad bowl, add broccoli, bacon, onion, seeds, and cranberries. In a small bowl, mix mayo, vinegar, and sugar. Pour dressing mixture over salad and toss to coat. Season with salt and pepper to taste. Cover and refrigerate until ready to serve (at least one hour). Notes: I use about half the amount of mayo as other broccoli salad recipes. Feel free to increase the amount if you prefer your salad more dressed.

APPLE AND SUNFLOWER SEED SALAD

Steps:

• In a large bowl, mix together the apples, sunflower seeds, lettuce, pickles and tomato. Pour dressing on top, toss and enjoy!