Step 1
In a small bowl whisk together the rice vinegar, ginger, 1/4 teaspoon red pepper flakes, and 1 teaspoon of the honey. Drizzle in both the oils and a pinch of salt. Mix well.

Step 2
Combine remaining 2 teaspoons of the honey, remaining 1/4 teaspoon red pepper flakes, and 1 tablespoon of water in a small bowl. Toast sunflower, pumpkin and sesame seeds in a medium sized skillet over medium heat, shaking the pan a few times until the sesame seeds are lightly browned. About 3 minutes. Add the honey mixture and cook, stirring, until seeds stick together in small clumps, about 3 minutes. Scrape seed mixture to parchment paper; let cool. Break into small clusters.

Step 3
Toss the collard greens with 2 teaspoons of the dressing and use your hands to gently massage/rub the dressing into the leaves until they become tender and turn a dark green, about 30 seconds. Toss the collard leaves with the sliced turnips and drizzle with more dressing. Divide salad between plates and top with seeds.

Notes

• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• This recipe is lightly adapted from Bon Appetit

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.