Arugula Salad with Grapes and Sunflower Seeds

Serving Size: 10

This Arugula salad is a great combination of the bitterness of the arugula that pairs beautifully with the sweet grapes, the sweet vinaigrette and the toasted sunflower seeds.

Recipe by: Sidewalk Shoes

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10

Recipe Serving Size10

Cooking Tools Required

jar with lid, Mixing bowls, Peeler, Tongs, Whisk

Ingredients

For the Vinaigrette:

6 tablespoon red wine vinegar or red wine vinegar
2 teaspoon honey for vegan, sub with more maple syrup
2 teaspoon maple syrup
1 teaspoon stone ground mustard
4 teaspoon extra virgin olive oil

For the salad:

18 ounce arugula
3 cup red grape halved
1 small red onion peeled and thinly sliced
4 tablespoon sunflower seeds toasted
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

Optional toppings

2 avocado peeled, pitted and diced
1 cup feta cheese or goat cheese

Instructions

Vinaigrette

In a small bowl with a whisk or jar sealed tight, combine vinegar, olive oil and lemon juice. Add pepper to taste.

Arugula Salad

In a large bowl, combine the arugula, sunflower seeds and grapes. Drizzle with the vinaigrette and sprinkle with salt and pepper. Toss to combine.

Notes

One of my tips for making vinaigrettes fast and easy is to pour the vinegar in a measuring cup first, then adding the olive oil, without pouring it out in between. You can even whisk it in the measuring cup if you want to save another dish to wash and don't intend to keep the extras!
Don't dress the salad until you are ready to serve it. If you dress the salad too early it can cause the arugula to become soggy.
You can also make this salad in a mason jar, simply pour in the ingredients and give it a good shake and it can be stored right in the fridge.

Nutrition