Sunflower Seed, Kale, and Cherry Salad with Savory Granola Recipe
A vibrant and nutrient-packed Sunflower Seed, Kale, and Cherry Salad featuring tender grilled zucchini, fresh corn, sweet cherries, and hearty beans, topped with a crunchy savory granola and a creamy sunflower seed vinaigrette. Perfectly balanced with fresh microgreens and a blend of bold flavors, this salad makes a satisfying and wholesome meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad
- 1 bunch kale leaves, roughly torn
- 1 zucchini and 1 summer squash, quartered
- Olive oil, for drizzling
- Kosher salt and pepper, to taste
- 4 ears fresh or grilled corn, kernels removed
- 1 1/2 cups fresh cherries, pitted and halved
- 1 ounce can white or black beans, drained
- 1 cup microgreens
Sunflower Seed Vinaigrette
- 1/3 cup shelled toasted sunflower seeds
- 1/3 cup olive oil
- 1/4 cup grated parmesan cheese
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh basil, chopped
- Kosher salt and pepper, to taste
- Crushed red pepper flakes, to taste
Savory Granola
- 1 cup old fashioned oats
- 1 cup unsweetened coconut flakes
- 1/2 cup raw shelled sunflower seeds
- 1/4 cup olive oil
- 1 tablespoon honey
- 2 teaspoons low sodium soy sauce
- Pepper, to taste
Instructions
- Massage the Kale: Add the torn kale leaves to a large salad bowl. Drizzle with 1 to 2 tablespoons of olive oil and sprinkle a pinch of kosher salt. Massage the kale with your hands for 2-3 minutes until it softens and begins to break down, making it tender and more palatable.
- Grill the Zucchini: Heat a grill or grill pan over high heat. Place the quartered zucchini and summer squash into a bowl, drizzle with olive oil, season with salt and pepper, and toss to combine. Grill the vegetables until light char marks appear, about 3-5 minutes per side, then remove from heat.
- Combine Salad Ingredients: To the bowl with the massaged kale, add the grilled zucchini and summer squash, fresh or grilled corn kernels, pitted and halved cherries, and drained beans. Gently toss together to distribute ingredients evenly.
- Add Microgreens and Granola: Sprinkle microgreens and the prepared savory granola over the top of the salad just before serving to add freshness and crunch.
- Prepare Sunflower Seed Vinaigrette: In a high-powered blender or food processor, combine the toasted sunflower seeds, olive oil, grated parmesan, and fresh lemon juice. Blend until smooth, adding water if necessary to reach desired consistency. Stir in chopped basil, salt, pepper, and crushed red pepper flakes to taste. The vinaigrette can be made ahead and refrigerated.
- Make Savory Granola: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Spread old fashioned oats, coconut flakes, and sunflower seeds evenly on the sheet. In a small bowl, mix olive oil, honey, soy sauce, and pepper. Pour over the oat mixture and toss with your hands until fully combined.
- Bake the Granola: Bake the granola for 10 minutes, then stir and toss to ensure even toasting. Continue baking for another 10 to 15 minutes until golden and toasted. Remove from oven and cool completely. Store in a glass jar for up to 1 week. Serve sprinkled over the salad.
- Serve: Plate the salad and drizzle with the sunflower seed vinaigrette or serve it on the side for guests to add to taste. Enjoy this colorful, fresh, and hearty salad as a light lunch or dinner.
Notes
- Massage the kale thoroughly to soften the leaves and improve texture and flavor absorption.
- You can substitute fresh corn with frozen corn if fresh is unavailable; grill or sauté before adding.
- The savory granola can be made in advance and stored in an airtight container.
- Adjust the amount of crushed red pepper flakes in the vinaigrette to control the spiciness level.
- This salad can be served at room temperature or chilled, depending on preference.
- Use gluten-free oats in the granola to make the recipe gluten-free.
