Arugula Salad with Candied Sunflower Seeds and Strawberry Vinaigrette

Total Time:
52 min
Prep:
15 min
Inactive:
30 min
Cook:
7 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 3 tablespoons strawberry jam
  • 2 teaspoons sherry vinegar
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sriracha hot sauce
  • 1/4 teaspoon sea salt
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon butter
  • 2 teaspoons agave syrup
  • 1/2 cup sunflower seeds, toasted
  • 7 cups arugula (5 ounces)
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.


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    Arugula Salad

    Recipe courtesy of Anne Burrell