super salad

Sometimes the basic green lettuce salad doesn't sound super appealing in the winter. If you're still looking for some crunch, some bite, some good healthy to go down...might I suggest:

Autums Green Salad with Sunflower Seeds (with a few changes on my end)

Serves 4
1/3 cup raw sunflower seeds (I used roasted pumpkin seeds...love them)
1 tablespoon whole-grain mustard
3 tablespoons fresh lemon juice (1 large lemon)
3/4 teaspoon coarse salt
1 tablespoon plus 1 teaspoon pure maple syrup
2 tablespoons sunflower oil, preferably cold-pressed (didn't have this/couldn't find it, and went with olive oil for the good stuff it has in it)
1/2 pound Brussels sprouts, very thinly sliced (3 cups)
4-6 leaves of leafy greens such as Swiss chard and kale (preferably lacinato/ I only went with the kale), stemmed and thinly sliced (3 cups)
Directions:
1.Preheat oven to 375 degrees. Toast sunflower seeds on a rimmed baking sheet in a single layer until golden, stirring occasionally, about 10 minutes (again...I used already roasted pumpkin seeds so I didn't do this step). Set aside to cool. Meanwhile, stir mustard, lemon juice, salt, and maple syrup together in a small bowl; whisk in oil until emulsified.
2.Toss Brussels sprouts, chard, and kale together. Stir in sunflower seeds and pour in dressing; toss to coat. Serve immediately.

From Body+Soul, December 2009