In a small heavy skillet, melt butter. Add almonds and cook over medium heat until toasted, about 4 minutes. Add sunflower seeds and dried cranberries. Sprinkle with sugar. Cook and stir for 2-3 minutes or until sugar is melted. Spread on foil to cool.
Mix first 6 ingredients for dressing (that's through salt and pepper).
Assemble salad with remaining ingredients. Drizzle with dressing.