Toast the sunflower seeds in a skillet over medium low heat with 1 tsp of coconut oil and a sprinkle of sea salt. Stir often for 1-2 minutes. These can burn easily so keep an eye on them.
Divide the lettuce into bowls. (Makes 2 entree salads, 4 side salads)
Add the remaining ingredients on top of the lettuce in a visually pleasing fashion. It makes a difference! You will enjoy it more. :)
Drizzle 1-2 tsp of dressing on each salad. If you have tempeh bacon bits, definitely try that! The smokiness really rounds out of the flavors of this salad, but it's super delicious without them.
Dressing- Combine all ingredients in a blender and blend for 1-2 minutes until smooth and creamy. Add water 1 tsp at a time if it's too thick.
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/pomegranate-persimmon-salad/