Kitchen Sink Sunflower Salad in a bow.

Kitchen Sink Sunflower Salad

18 reviews / 4.9 average

Once a month, we ask readers to submit their best recipes, and we pick one, and we make it, and we eat it!

This month our theme was salads, and HOLY HEAVEN we got a lot of yummy salad submissions. I have never felt so much love towards vegetables in all my life. But not just vegetables – noodles, quinoa, chicken, fruit – every type of salad was well-represented.

We sorted them, and drooled over them, and eventually settled on the one that intrigued us all: The Kitchen Sink Sunflower Salad, submitted by Misha.

Here’s what this salad is all about:

  • vegetables
  • more vegetables
  • any vegetables you want, really
  • they could be roasted vegetables – like sweet potato and brussels sprouts
  • or raw vegetables – like a randomly crunchy cucumber
  • could also include beans and other protein-y things
  • and you should throw a handful of seeds on there
  • but mostly
  • THE DRESSING
  • a creamy, clean-eating, sunflowery dressing with a pinch of curry powder to give it life.

This is very much a make-it-with-whatever-you-have-salad which happens to be my favorite kind of salad.

How To Make Our Sunflower Salad (40 Secs):

Hands serving Sunflower Salad into individual bowls.

Misha, thank you so much for your Kitchen Sink Sunflower Salad recipe submission! As you can see from the pictures, we loved it. We loved it so much that while we were eating, I forgot to take any more pictures.

There was silent crunching. There was joy. There was plate-licking.

And there were plans made to make it again.

Bowls of Sunflower Salad on table.

You guys need to try this!

Misha knows what’s up.

Print
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Sunflower Salad in bowl with dressing.

Kitchen Sink Sunflower Salad


  • Author: Lindsay
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

Kitchen Sink Sunflower Salad – featuring a veggie rainbow of brussels sprouts, sweet potato, beans, cucumber, and kale, and then drenched in this creamy, clean-eating sunflower dressing! YUM.


Ingredients

Scale

For the Sunflower Dressing

  • 2 tablespoons sunflower seed butter
  • 4 tablespoons plain yogurt
  • pinch of garlic powder
  • 12 teaspoons of curry powder
  • 12 teaspoons cumin
  • freshly ground pepper
  • salt
  • water to thin it out to taste

For the Salad (this part is open for interpretation based on what you have!):

  • 1 sweet potato
  • 10 brussel sprouts
  • 2 cups kale
  • 1 cucumber
  • 1 cup black beans (or any beans)
  • protein of choice  (we used two crumbled veggie burgers )
  • 1/2 cup sunflower seeds

Instructions

  1. Whisk the dressing up in a small bowl, or run it through the food processor until smooth.
  2. Chop everything up.
  3. Season the sweet potatoes and brussels sprouts. Drizzle with a tiny bit of oil and roast at 425 degrees until nice and brown.
  4. Toss it all together! YESSSSS PLEASE!

Notes

Misha says: “I’m very particular with my sunflower butter, as I find not all are equal. Here I really do recommend the Trader Joe’s sunflower butter with the yellow and blue container design. DO NOT use the green/yellow sunflower seed butter from Trader Joe’s. It tastes completely different, and not at all good good in my opinion.”

Misha also says: “For the yogurt, you can use Greek or not; Trader Joe’s French village whole milk yogurt is highly recommended.”

  • Category: Lunch
  • Cuisine: American

Keywords: kitchen sink sunflower salad, sunflower butter salad, vegetable salad

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Next Up…. April READER RECIPE CHALLENGE!

Next month our theme is dessert recipes! Chocolatey, creamy, fruit-loaded, even retro-style desserts.

Give us watcha got!

You can submit your recipe by clicking here. Submissions are now closed.


One More Thing!

This recipe is part of our collection of best healthy vegetarian recipes. Check it out!

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Recipe rating

71 Comments

  1. Pinch of Yum Logo
    T

    Any thoughts on meal-prepping this? Would it keep over a few days all tossed together or should I keep the salad and dressing separate? This is exactly the kind of thing I like to take to work for lunch.

  2. Pinch of Yum Logo
    Denise

    I’m in. Just need to find the sunflower seed butter, have everything else woo hoo! I went to college (um, 30 years ago) with a Misha. Never met anyone else with that name! Looks like a great recipe!

  3. Pinch of Yum Logo
    Kathy

    I too am particular about my sunflower seed butter and only buy the blue/yellow label one from TJ’s. Can’t wait to try this! Looks like a go-to recipe for sure, thanks!

  4. Pinch of Yum Logo

    This salad looks amazing! I love that you added sweet potatoes, brussel sprouts and black beans. Such a unique twist of different ingredients but I can see how it would work with the dressing you made. Thank you for sharing. I can’t wait to try it.

  5. Pinch of Yum Logo
    Sarah

    This may be a silly question, but can you use any other nut butter in place of the sunflower seed butter? Almond maybe? I never use sunflower seed butter so I’m worried it would be a waste of money to buy a whole thing for 2 Tbsp. Thanks!!

  6. Pinch of Yum Logo

    This looks delicious!! I love this new series on the blog. Perhaps I’ll send something in myself next month 🙂

  7. Pinch of Yum Logo
    aimee

    I’m so happy that spring & summer salad season is upon us – I cannot wait for all the fresh veggies and fruits!!

  8. Pinch of Yum Logo

    This salad sounds delicious as I really, really love brussels sprouts. However, I’ve never come across sunflower seed butter and wonder if I can make my own. Does anyone know?

    1. Pinch of Yum Logo
      Reta

      I only make my own. Jenna’s link is similar to what I do. I cut out some steps by buying roasted, _lightly_ salted sunflower seeds. I just throw those suckers in the food processor and start blending. Stop to scrape down the sides of the bowl 2 or 3 times, and you’re good! Adding oil will (1) speed up the process a little and (2) get you a smoother grind.

  9. Pinch of Yum Logo
    Joline

    Hi there! What do you season the Brussel sprouts and potatoes with? In the recipe it says to season, but doesn’t not specify with what.

  10. Pinch of Yum Logo
    Tamara

    Hello – Canadian here. We don’t have trader joe’s. What would you recommend looking for in the ingredients? How do I choose a sunflower seed butter?

    1. Pinch of Yum Logo

      Hi Tamara! We haven’t used sunflower butter very much in cooking, so don’t have great insight on the best kind besides what Misha said. I’ve heard great things about SunButter, though – and it should be available in most grocery stores!

  11. Pinch of Yum Logo
    katy

    LOVED this! I love how easy it is to modify. I used chickpeas instead of black beans, and threw some mushrooms on top. Could be really good with feta or goat cheese too. I think the meatiness of the ingredients hold up well to closer to two teaspoons+ of the spices. I’ll make again and again.






  12. Pinch of Yum Logo

    what a great idea.. love the idea of sunflower butter in a dressing. I’ve been seeing almond butter in dressings too. It adds the extra protein with good fats. Kale is such a keeper! 🙂 Also Misha.. this is Nisha, great idea to do some traveling before adulting. You learn so much!

  13. Pinch of Yum Logo
    Alice

    I have really enjoyed this. SO much i’m going back to the grocery store to get another sweet potato to make it again 🙂 I don’t love kale… so what I did was just roasted a ton of the veggies & cauliflower and then drizzled the dressing all over it with a veggie burger… uh yeah, soooo good.






  14. Pinch of Yum Logo
    Lianne Raymond

    For those of us who don’t have access to Trader Joe’s sunflower butter I searched out the difference between the blue label (recommended) and the green label (not recommended) and the blue label has sugar as the second ingredient whereas the green is just the seeds.

    So keep that in mind if you are looking for a substitute.

  15. Pinch of Yum Logo
    Ronald Miller

    Black beans and Sunflower seeds always special for me. Looking healthy and delicious recipe.