Recipe courtesy of Tia Mowry
Episode: New Friends
Save Recipe Print
Arugula Salad with Candied Sunflower Seeds and Strawberry Vinaigrette
Total:
53 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
53 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Directions

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.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Arugula Salad with Pickled Red Onions and Champagne Vinaigrette

Recipe courtesy of Valerie Bertinelli

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Cold Cucumber Salad

Recipe courtesy of Trisha Yearwood

Black Bean Salad

Recipe courtesy of Guy Fieri

Salmon Salad

Recipe courtesy of Ina Garten

Strawberry and Spinach Salad

Recipe courtesy of The Neelys

Warm Cherry Tomato Salad

Recipe courtesy of Rachael Ray

Tarragon Potato Salad

Recipe courtesy of Ina Garten

Baked Caprese Salad

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.