Roughly chop all the veggies into bite size pieces.
Place each veggie into the food processor and pulse until you have chopped the veggies nice and fine. They should look like crumbs and you will definitely have to do this in batches. Fine chop the parsley as well.
Transfer the veggies into a big bowl and add in the almonds, sunflower seeds, and dried cranberries.
In a separate bowl combine the garlic, ginger, lemon juice, dijon mustard, honey, extra virgin olive oil, salt, and pepper.
Drizzle the dressing over the salad and toss everything together. Serve and enjoy!