Arugula Salad with Candied Sunflower Seeds and Strawberry Vinaigrette
Arugula Salad with Candied Sunflower Seeds and Strawberry Vinaigrette
Get this quick and easy salad recipe from Tia Mowry at Home.
  • Difficulty Level Moderate
  • Technique Tossing
  • Preparation Time 35 minutes
  • Cooking Time 7 minutes
  • Yield 4 - 6 servings
  • 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)
  1. Preheat the oven to 400 degrees F
  2. 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
  3. 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
  4. 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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