Arugula Salad with Candied Sunflower Seeds and Strawberry Vinaigrette
Get this quick and easy salad recipe from Tia Mowry at Home.
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Moderate
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Tossing
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35 minutes
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7 minutes
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4 - 6 servings
Ingredients
- 3 tablespoons Strawberry jam
- 2 teaspoons Sherry vinegar
- Zest of 1 Lemon
- Juice of ½ Lemon
- 1 clove Garlic, minced
- 1 teaspoon Dijon Mustard
- ½ teaspoon Sriracha hot sauce
- ¼ teaspoon Sea Salt
- ¼ cup Extra-Virgin Olive Oil
- 1 teaspoon Butter
- 2 teaspoons Agave syrup
- ½ cup Sunflower seeds, toasted
- 7 cups Arugula (5 ounces)
Method
- Preheat the oven to 400 degrees F
- To a blender, add the strawberry jam, sherry vinegar, lemon zest and juice, garlic, mustard, sriracha and salt. Blend well. With the motor running, slowly add the oil in a steady stream until the vinaigrette is emulsified and thick
- Melt the butter with the agave in a skillet over medium-high heat. Add the sunflower seeds, stirring to coat. Transfer to a parchment-lined baking sheet and sprinkle with the sea salt. Roast for 5 to 7 minutes, stirring halfway through. Remove from the oven, and let cool completely
- Arrange the arugula on a large serving platter. Scatter with the candied sunflower seeds, and drizzle with 1/2 cup of the dressing. Serve immediately
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