Chop the fresh broccoli and cauliflower into bite-sized florets and set aside in a large mixing bowl.

Grate or julienne the carrots and slice the radishes thinly, then add them to the bowl with the chopped vegetables.

Sprinkle in the sunflower seeds, sliced scallions, dried cherries, and dried cranberries, and toss gently to combine.

In a food processor, blend together sunbutter, olive oil, lemon juice, minced garlic, rice vinegar, red pepper flakes (if using), sea salt, and black pepper until smooth, adjusting consistency if necessary.

Pour the sunbutter sauce over the salad mixture and toss thoroughly to coat all ingredients evenly.

Cover the salad and chill in the refrigerator for at least 30 minutes before serving.