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I absolutely loved this salad! It was so fresh and tasty. I love when food that’s good for you is also delicious!
Jennifer
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:
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.
You guys need to try this!
Misha knows what’s up.
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Kitchen Sink Sunflower Salad
- 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
For the Sunflower Dressing
- 2 tablespoons sunflower seed butter
- 4 tablespoons plain yogurt
- pinch of garlic powder
- 1–2 teaspoons of curry powder
- 1–2 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
- Whisk the dressing up in a small bowl, or run it through the food processor until smooth.
- Chop everything up.
- Season the sweet potatoes and brussels sprouts. Drizzle with a tiny bit of oil and roast at 425 degrees until nice and brown.
- 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.”
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Cuisine: American
Keywords: kitchen sink sunflower salad, sunflower butter salad, vegetable salad
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!
I usually love the recipes on this site. I do most of my meal planning here. But this dressing just did not work, I’m sorry and so disappointed!
This was so so good! I hardly ever leave reviews but this was so amazing I had to. Do yourself a favor and try it. Didnt change a thing. My husband and I love strong flavors so I used 2 tsp of curry powder and 2 tsp of cumin. Thank you so much POY team for a great recipe.
Glad to hear you enjoyed this, Aleksandra!
It’s great to be here with everyone, I have a lot of knowledge from what you share, to say thanks, the information and knowledge here helps me a lot.
Thanks for the delicious recipe. I love having salads for lunch and am always looking for new and interesting flavor combinations to try. I’m so glad I came across your site and this recipe – it’s the perfect mix of creamy and crunchy textures. I used fresh garlic instead of garlic powder, and added green onions, cilantro and bell peppers and it was great. Will definitely be making this again 🙂
Delicious.
I added sliced up red seedless grapes, was not disappointed!
Could I use coconut yogurt?
Don’t see why not! 🙂
Delicious! We used the Sunbutter Natural flavor (yellow) and it was magnificent!! Thanks for sharing this recipe 🙂
Glad to hear that, Suzanne!
Hi yummy salad, it’s mouthwatering. wonderful Blog.
I love this recipe since you can use any vegetables you want…..
wow that looks so amazing I have got to try it out!
Sunflower seeds, Black beans, Cucumber, all my favorites are here. Have to make it soon!
Hope you enjoy it! 🙂
THIS DRESSING IS EVERYTHING. I can’t even right now. I will make this forever. Thanks Misha!
Simple fantastic…also try the best red rea
detox…bit.ly/2HVNWhm
This was such a hearty and balanced salad. Anything involving roasted sweet potatoes, I’m in! I subbed almond butter since I had it on hand and the dressing was divine. Thanks, Misha for sharing the recipe and POY for posting it!
Glad you enjoyed it, Emma!
Thanks a lot Misha for sharing this. You’ve explained the recipe beautifully.
great
I’ve never tried sunflower seed butter. I’m definitely going to pick some up now!
Same here.
I made this salad exactly according to the directions and it is delicious and really unique. I will definitely make it again, and I really liked the idea of using roasted tofu as the protein next time…
I absolutely loved this salad! It was so fresh and tasty. I love when food that’s good for you is also delicious!
Made this tonight with spinach instead of kale and loved it! Thanks for another great recipe!
Glad you enjoyed it!
One of my favorite week night recipes! We used tofu (coated in curry powder and cumin and baked in oven) and used almond butter because we had it on hand. The flavors were perfect! The sauce really was the cherry on top!
Black beans and Sunflower seeds always special for me. Looking healthy and delicious recipe.
Looking amazing!! Can’t wait to try this. Thaks for sharing
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.
Thanks, Lianne!