Hey there! Let me tell you about this Kitchen Sink Sunflower Salad. It’s my go-to when I want something fresh, crunchy, and full of surprises. You know those days when you open the fridge, and you’ve got a little bit of everything? That’s what this salad is for. It’s got greens, veggies, nuts, seeds—plus my favorite part—sunflower seeds for that perfect crunch.
And the best part? You don’t need fancy ingredients. Just toss in whatever you have, mix it up, and boom—lunch is ready.
Utensils You Need
Here’s what you need to make this salad:
- Large mixing bowl
- Cutting board
- Sharp knife
- Salad tongs or large spoon
- Measuring cups and spoons
- Small jar or bowl (for the dressing)
Important Info
- Servings: 4 bowls
- Estimated Cost: Around $8-$12, depending on the veggies you have
- Prep Time: 15 minutes
- Cook Time: 0 minutes (no cooking required)
- Total Time: 15 minutes
- Calories per Serving: About 220 kcal
- Cook Method: No-Cooking Required
- Season: All seasons
- Courses: Salad, Side Dish
- Cuisine: International
- Diets: VeganDiet, VegetarianDiet, LowCalorieDiet
How to Make Kitchen Sink Sunflower Salad
Now I am going to tell you what ingredients you need to make this salad and how to put it together.
Ingredients You Need
- 4 cups mixed salad greens (lettuce, spinach, arugula)
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded carrots
- 1/2 cup sliced cucumbers
- 1/4 cup red onions, thinly sliced
- 1/2 cup bell peppers, diced (any color)
- 1/3 cup sunflower seeds
- 1/4 cup dried cranberries (optional)
- 1/3 cup shredded cheese (cheddar, feta, or Parmesan)
- 1/2 cup chickpeas or cooked quinoa (for protein)
For the dressing:
- 3 tbsp olive oil
- 2 tbsp lemon juice or apple cider vinegar
- 1 tsp honey or maple syrup
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp Dijon mustard (optional, for extra flavor)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Mixed greens | Romaine, kale, or cabbage |
| Cherry tomatoes | Regular tomatoes, chopped |
| Sunflower seeds | Pumpkin seeds or chopped almonds |
| Dried cranberries | Raisins or chopped dates |
| Chickpeas | Grilled chicken or tofu |
| Olive oil | Avocado oil or sesame oil |
Instructions
- Prep the veggies: Wash and chop all your vegetables. Make sure everything is in bite-sized pieces.
- Make the dressing: In a small jar or bowl, mix the olive oil, lemon juice, honey, salt, black pepper, and Dijon mustard. Shake or whisk until well combined.
- Assemble the salad: In a large mixing bowl, toss the salad greens, tomatoes, carrots, cucumbers, onions, and bell peppers.
- Add crunch and protein: Sprinkle in the sunflower seeds, dried cranberries, cheese, and chickpeas or quinoa.
- Pour the dressing: Drizzle the dressing over the salad and toss everything together until well coated.
- Serve immediately: Enjoy it fresh, or let it sit for a few minutes for the flavors to blend.
Helpful Tips
- Want it extra crunchy? Add crushed tortilla chips or croutons.
- Make it ahead: Prep all the ingredients and store them separately, then mix when ready to eat.
- Don’t like raw onions? Soak them in cold water for 5 minutes to reduce the sharpness.
- Need more protein? Add grilled chicken, shrimp, or boiled eggs.
- For extra freshness, squeeze a little more lemon juice before serving.
What to Serve with Kitchen Sink Sunflower Salad
This salad goes well with:
- Grilled chicken or fish for a full meal
- Garlic bread or a warm baguette
- Soup, like tomato or lentil soup
- A smoothie if you want a light meal
How Do You Serve the Recipe?
I love serving this salad in a big bowl so it’s easy to mix. If you’re making it for a party, you can serve it in a large platter for everyone to dig in. For meal prep, divide it into airtight containers and add the dressing later.
Where Do You Serve This Recipe the Most?
This salad is perfect for:
- Work lunches (it stays fresh if you keep the dressing separate)
- Picnics (just pack everything in a container and shake before eating)
- Potlucks (it’s easy to make in a big batch)
- Summer BBQs (it’s refreshing and pairs well with grilled foods)
Storage
Short-term Storage (Room Temperature)
- If you’ve already mixed the salad, eat it within 2 hours. The dressing will make the greens soggy.
- If the dressing is separate, the dry ingredients can sit out for up to 6 hours.
Refrigeration
- Store leftovers in an airtight container.
- Without dressing: The salad will stay fresh for 2-3 days.
- With dressing: It’s best eaten within 24 hours.
Freezing
- Do not freeze this salad. The greens and veggies will turn mushy when thawed.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, but store the dressing separately. Mix everything just before eating to keep it fresh.
Can I use roasted sunflower seeds?
Yes, roasted sunflower seeds add a nuttier taste. Just make sure they’re unsalted if you want to control the salt level.
What other dressings can I use?
You can swap out the dressing for ranch, balsamic vinaigrette, or a simple yogurt-based dressing.
Is this salad kid-friendly?
Yes! You can chop the veggies smaller and add sweet toppings like apple slices or more dried fruit to make it more appealing to kids.
Can I make this a full meal?
Yes, just add a protein like grilled chicken, shrimp, or tofu. You can also serve it with quinoa or pasta for extra carbs.