Preheat oven to 400 degrees.
Add crumbled Ramen noodles, sunflower seeds, slivered almonds, and quinoa to a baking sheet.
Melt butter and drizzle over topping mixture. Stir until evenly coated.
Bake for 10-12 minutes until mixture becomes golden brown.
Remove from oven and cool completely before adding to salads. Store extra in an airtight container in the fridge!
While salad topper is baking, prepare salad and dressing.
In a small bowl add all Honey Lemon Dressing ingredients and whisk together. Set aside.
In a medium bowl, add arugula. Sprinkle with Parmesan cheese and salad topper. Drizzle with dressing generously coating all arugula. Enjoy!