This salad is best eaten the day it’s made. If you wanted to prepare it in advance the day before, just wait to dice the apples and dress /sprinkle the salad until you’re ready to serve. If you don’t have coconut oil on hand for the Crumble, I suspect it would be just as delicious with olive oil, so feel free to experiment.
In a small bowl or mason jar, combine the shallot, lemon juice and apple cider vinegar. Allow to sit for 5 minutes before stirring mustard and tahini and whisking in the olive oil. Taste and season with with a pinch of salt. If the dressing seems to thick for your liking, feel free to whisk in a little more olive oil, 1 teaspoon at a time.
To make the crumble: In a large dry skillet, toast the sunflower seeds over medium heat, tossing often so they don’t burn, about 3-5 minutes. Remove fro heat and transfer the seeds to a large plate to cool completely. Place the seeds in a food processor with the remaining crumble ingredients and pulse several times to combine and chop up some of the seeds. Set aside.
Combine all of the salad ingredients into a very large salad bowl. Toss the salad with the dressing. Sprinkle a large handful of Sunflower Crumble on top and serve. Sprinkle additional crumble on top as desired. When dressed, salad is really best served the day it is made.