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Arugula, Grape, and Sunflower Seed Salad

Cooking Light
Arugula, Grape, and Sunflower Seed Salad
Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Hayden Patton
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Worthy of a Special Occasion

Grapes add polyphenol antioxidants, while the seeds and oil deliver vitamin E.

Yield: 6 servings (serving size: about 1 cup)

Ingredients

  • 3  tablespoons  red wine vinegar
  • 1  teaspoon  honey
  • 1  teaspoon  maple syrup
  • 1/2  teaspoon  stone-ground mustard
  • 2  teaspoons  grapeseed oil
  • 7  cups  loosely packed baby arugula
  • 2  cups  red grapes, halved
  • 2  tablespoons  toasted sunflower seed kernels
  • 1  teaspoon  chopped fresh thyme
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper

Preparation

1. Combine vinegar, honey, syrup, and mustard in a small bowl. Gradually add oil, stirring with a whisk.

2. Combine arugula, grapes, seeds, and thyme in a large bowl. Drizzle vinegar mixture over arugula; sprinkle with salt and pepper. Toss gently to coat.

Nutritional Information

Calories:
81 (34% from fat)
Fat:
3.1g (sat 0.3g,mono 0.5g,poly 2g)
Protein:
1.6g
Carbohydrate:
13.1g
Fiber:
1.2g
Cholesterol:
0.0mg
Iron:
0.7mg
Sodium:
124mg
Calcium:
47mg
Maureen Callahan, Cooking Light, MAY 2008

Member Ratings and Reviews

5 stars
Sara
I made this salad for a dinner party, and it was incredibly easy to throw together. I added a little feta and it was amazing! Everyone at the party loved it and I would definitely make it again, either just for dinner or for a party.07/11/09

5 stars
Jason
This was a very tasty and interesting salad combination. It was the first time I'd ever tried arugula outisde of a baby greens mix. It was not as bitter as I'd have thought, but I think the dressing mellowed the taste nicely. I used dried thyme because my thyme plants are still far too tiny to be harvested. I think the only thing that was lacking in this salad was just a little bit more substance; the grapes were excellent, the dressing was zippy and the sunflower seeds were nice toasty notes, but I felt like a few carrot shreds or something would've made this over the top.05/19/09