Put all the ingredients for the dressing in a bowl and mix using a fork or whisk until obtaining a smooth sauce.
Put the vegetables and blueberries in a bowl, add the dressing, and stir until everything is covered. Cover and put in the fridge for at least half an hour, so that the vegetables absorb some of the dressing.
For the brittle:
Put the sunflower seeds, soy sauce, palm syrup, and paprika in a pan, and cook over medium heat for 6 minutes until it is brown and the liquid has evaporated.
Serve the salad and use the sunflower seed brittle as a topping.
