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Sunflower Crunch Salad

Colorful ribbons of purple cabbage, green arugula, chopped broccoli, shredded carrots and sunflower seeds as mixed in a large white bowl with two wooden spoons on either side of the bowl. There is a sky blue and white striped tea towel to the right side of the bowl of salad.

Our new favorite summer salad recipe is here! 

Meet the Sunflower Crunch Salad with Creamy Sunflower Vinaigrette. Crunchy cruciferous vegetables like purple cabbage, broccoli and arugula pair beautifully with carrot, sunflower seeds and a creamy sunflower salad dressing for a light, crisp and flavorful salad that you won’t soon forget.

I speak from experience. This recipe was inspired by the Sunflower Crunch Salad at Salt’s Cure in Los Angeles. Sadly, we live in Atlanta and Salt’s Cure’s locations are in L.A. and New York City. Unwilling to wait until our next trip to either coast, I set out to make a salad with a similar flavor profile as the original salad at Salt’s Cure. You can read more about our extraordinary experience at the L.A. farm-to-table restaurant in my article, Salt’s Cure: An L.A. Eatery That Lives Up to the Hype.

It’s the combination of the crunchy salad and the creamy sunflower dressing that keeps me coming back for more.

A beige plate with color salad, including purple cabbage, orange carrot slices, green arugula and sunflower seeds with a brown wooden fork and a sky blue striped tea towel

Sunflower Crunch Salad Recipe Ingredients

This is a healthy sunflower seed salad recipe you can truly feel good about eating. The ingredients are fresh and lean on healthy whole foods for a plant-based meal that packs a punch when it comes to nutritional benefits (and flavor!). Here’s what you’ll need to make this gluten-free salad recipe with creamy vinaigrette. 

Sunflower Crunch Salad:

  • Arugula
  • Purple cabbage
  • Broccoli 
  • Carrot
  • Sunflower seeds

 

Creamy Sunflower Vinaigrette:

  • Sunflower butter
  • Fresh lemon juice
  • Rice vinegar
  • Ginger
  • Garlic
A beige plate with color salad, including purple cabbage, orange carrot slices, green arugula and sunflower seeds with a brown wooden fork and a sky blue striped tea towel. A large salad bowl filled with salad sits in the background with two wooden serving spoons.

Sunflower Crunch Salad Health Benefits

This Sunflower Crunch Salad packs a serious nutritional punch. The three primary ingredients in the salad – purple cabbage, broccoli and arugula – are part of a group of vegetables known as “cruciferous” vegetables. Cruciferous vegetables are often touted for their high nutritional value and the health benefits that accompany their status as part of the Brassicaceae family of plants. Cruciferous vegetables are also known for their heart-healthy fiber content. They’re high in folate, vitamins C and K, among many others. Other cruciferous vegetables include radishes, Brussels sprouts, cauliflower and kale. They also make for a deliciously crunchy salad!

Though not a part of the cruciferous vegetable family, carrots are nutritional superstars in their own right and contribute to the “crunch” in this crunchy salad. Carrots are high in fiber and beta carotene, also known as vitamin A, which carry important health benefits, including lowering the risk of diabetes and managing blood sugar levels. The calcium in carrots can also help improve bone health, among other benefits.

The “sunflower” in Sunflower Crunch Salad comes from the sunflower seeds and Creamy Sunflower Vinaigrette that features unsalted, zero added sugar sunflower butter. Sunflower seeds come with a long list of nutrients that include healthy fats, antioxidants like vitamin E and compounds like linoleic acid and phytosterols, which have anti-inflammatory properties. Sunflower seeds are also rich in nutrients like folate and magnesium, which can promote brain and skin health. 

What’s more, this Sunflower Crunch Salad with Creamy Sunflower Vinaigrette leans solely on plant-based foods with no added sugars, salt or preservatives. This is a truly plant-forward salad recipe that tastes good, feels good and is good for you.

Colorful ribbons of purple cabbage, green arugula, chopped broccoli, shredded carrots and sunflower seeds as mixed in a large white bowl with two wooden spoons on either side of the bowl. There is a sky blue and white striped tea towel to the right side of the bowl of salad. A full jar of Creamy Sunflower Vinaigrette sits to the bottom left of the bowl, and there are small sunflower seeds and microgreens scattered throughout.

Sunflower Crunch Salad: Frequently Asked Questions

Is this a gluten-free recipe?

Yes, this sunflower seed salad recipe leans on plant-forward whole foods that are naturally gluten free. 

Is this a vegan salad? 

Yes, this Sunflower Crunch Salad is a plant-based vegan salad recipe. 

What proteins pair well with this salad recipe? 

Chickpeas, or garbanzo beans, and shelled edamame are tasty plant-based proteins; however, you could also pair this recipe with grilled chicken or shrimp.

Is this a low-sodium recipe? 

This sunflower salad recipe is naturally low in sodium with no added salt. The sunflower butter used in this recipe is free of sugar and salt. There are several brands; we prefer the Sprouts brand of unsalted and unsweetened sunflower butter.

Can I make this salad in advance? 

Yes, the ingredients in this salad with sunflower seeds hold up well when prepared in advance. Do not add the dressing until you’re ready to serve to ensure the veggies stay crisp. Store the salad in an airtight container in the refrigerator and store the Creamy Sunflower Vinaigrette in a separate container in the refrigerator.

Print
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Colorful ribbons of purple cabbage, green arugula, chopped broccoli, shredded carrots and sunflower seeds as mixed in a large white bowl with two wooden spoons on either side of the bowl. There is a sky blue and white striped tea towel to the right side of the bowl of salad.

Sunflower Crunch Salad

This healthy sunflower salad has all the elements we love in a summer salad recipe: light, fresh, easy to make and bursting with flavor. Thanks to the cruciferous veggies, this crunchy salad is the perfect make-ahead meal prep recipe. Prepare it once and enjoy it all week!

  • Total Time: 20 mins.
  • Yield: 4 1x

Ingredients

Units Scale

Sunflower Crunch Salad:

  • 2 cups arugula
  • 2 cups purple cabbage, shredded
  • 1 1/2 cups broccoli, chopped
  • 1 cup carrots, finely shredded
  • 1/4 cup sunflower seeds

Creamy Sunflower Vinaigrette:

  • 1/4 cup sunflower butter
  • 4 tablespoons water
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon rice vinegar
  • 2 teaspoons minced fresh ginger
  • 2 teaspoons minced fresh garlic

Instructions

  • Author: Cortney Sparkman
  • Prep Time: 20 mins.
  • Cook Time: 0 mins.
  • Category: Salads
  • Method: By hand
  • Cuisine: American
  • Diet: Vegan

Keywords: sunflower seed salad, salad with sunflower seeds, sunflower crunch salad, sunflower salad, crunchy salad, salt’s cure, plant-based salad recipe

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Hey! I’m Cortney.
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