-1/3 c. raw sunflower seeds
-1 T. whole-grain mustard
-3 T. fresh lemon juice (1 large lemon)
-3/4 t. coarse salt
-1 T. plus 1 t. pure maple syrup
-2 T. sunflower oil, preferably cold-pressed
-1/2 lb. Brussels sprouts, very thinly sliced (3 cups)
-4 to 6 leaves of leafy greens such as Swiss chard and kale (preferably Lacinato), stemmed and thinly sliced (3 cups)
Preheat oven to 375°. Toast sunflower seeds on a rimmed baking sheet in a single layer until golden, stirring occasionally, about 10 minutes. Set aside to cool.
Meanwhile, stir mustard, lemon juice, salt, and maple syrup together in a small bowl; whisk in oil until emulsified.
Toss Brussels sprouts, chard, and kale together. Stir in sunflower seeds and pour in dressing; toss to coat. Serve immediately. Enjoy!
From Body+Soul, 12/09 and found on marthastewart.com