ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Arugula, Grape, and Sunflower Seed Salad

Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Hayden Patton
Yield 6 servings (serving size: about 1 cup)
Grapes add polyphenol antioxidants, while the seeds and oil deliver vitamin E.

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

Nutrition Information

  • calories 81
  • caloriesfromfat 34 %
  • fat 3.1 g
  • satfat 0.3 g
  • monofat 0.5 g
  • polyfat 2 g
  • protein 1.6 g
  • carbohydrate 13.1 g
  • fiber 1.2 g
  • cholesterol 0.0 mg
  • iron 0.7 mg
  • sodium 124 mg
  • calcium 47 mg

How to Make It

  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.