by Super User Featured Chef Adapted from Heidi Swanson's adaptation from The Complete Tassajara Cookbook by Edward Espe Brown, 2009.
Served warm in winter and fall, or cool or at room temperature in the summer months, this is a people-pleasing salad that will show up on your table all year round.
Heat a dry skillet over medium heat. Toast the sunflower seeds in the pan, stirring, until golden brown. Sprinkle with sugar and a pinch of salt, and stir until the sugar melts and coats the seeds. Transfer to a plate and set aside.