½cupsunflower seeds,toasted in 1 teaspoon oil and ¼ teaspoon sea salt
2mediumgreen onions,finely chopped
2 tablespoonscilantro or parsley, finely chopped
1tablespoonhemp hearts,for garnish
Honey-Dijon Dressing
⅓cupolive oil,extra virgin
2tablespoonsapple cider vinegar,or white wine vinegar
1tablespoonDijon mustard
1.5tablespoonshoney
1clovegarlic,finely minced
¼teaspoonsea salt
Instructions
Begin by toasting the sunflower seeds in a skillet over medium heat. Heat 1 teaspoon oil, then add the sunflower seeds. Stir frequently and watch carefully as they burn easily. Remove from heat when they are lightly browned, then sprinkle with ¼ teaspoon fine sea salt.
Next, combine honey-Dijon dressing ingredients in a small jar. Shake to emulsify.
Use a food processor, a box grater, or a julienne tool to shred the carrots.
Slice the green onions thinly on the diagonal. Finely chop the cilantro or parsley.
In a large bowl, combine carrots with cranberries, toasted sunflower seeds, finely sliced green onion, and cilantro or parsley. Toss with honey-mustard dressing and refrigerate until serving time.
Finally, sprinkle with hemp hearts just before serving.
Notes
Store the leftover salad in a covered container in the fridge for 3 days.Make ahead! If you make it a day in advance or the night before, the honey-Dijon dressing has a chance to blend into the ingredients. You'll find the cranberries become even plumper, too!