Spring Mix Salad with Toasted Seeds

• 4 cups spring mix greens
• 1/4 cup sunflower seeds
• 1/4 cup pumpkin seeds
• 1/4 cup sesame seeds
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• Salt to taste
• Freshly ground black pepper to taste
• Optional: 1/4 cup crumbled feta cheese

Steps

1. 1 In a small skillet, toast sunflower seeds over medium heat until golden, about 3 minutes. Repeat with pumpkin and sesame seeds.
2. 2 Let seeds cool.
3. 3 Whisk together olive oil, apple cider vinegar, honey, and Dijon mustard in a small bowl until well combined.
4. 4 Season the dressing with salt and pepper to taste.
5. 5 Toss spring mix greens with the dressing in a large bowl until evenly coated.
6. 6 Top with toasted seeds and optional feta cheese before serving.

Equipment

• Skillet
• Large bowl
• Whisk

Variations

• Add sliced strawberries or pears for a sweet touch.
• Include chopped nuts like almonds or walnuts for extra crunch.

Substitutions

• Substitute sunflower seeds withpepitas if desired.
• Use balsamic vinegar instead of apple cider vinegar for a different tang.

Pairings

• Grilled chicken
• Tofu steak
• Crusty bread

Nutrition

Tips

• For extra flavor, toast seeds in a bit of olive oil and a pinch of salt.
• Customize your seeds based on what you have on hand or prefer.

Storage

Store in an airtight container in the fridge for up to 2 days. Dress just before serving.

Freezing: Does not freeze well due to the texture of the greens and seeds.

Serving Suggestions

• Pair with grilled chicken or tofu for a heartier meal.
• Serve alongside crusty bread for a satisfying lunch.

FAQ