Arugula, Grape, and Sunflower Seed Salad

arugula“Clean” cooking and eating are new concepts in our family, but this Cooking Light salad is very persuasive. Sunflower seeds in a recipe surprised us – we’ve rarely eaten them outside of a ballpark – but we’re learning that seeds and nuts are common in clean eating because they are filling and full of nutrients. “Clean eating” salad dressings like the one here are low in fat but high in flavor from fresh herbs, fruit juices and spices as well as natural sweeteners like syrup and honey. We served it with tuna steak and sweet potato wedges – a tasty and clean combination. 


  • 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 


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

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