Peppery arugula, sweet roasted beets, creamy burrata, smoky grilled shrimp, and crisp asparagus are layered over fluffy quinoa and finished with a bright sherry-basil vinaigrette that ties everything together beautifully.

WHAT’S NEW?

Memorial Day weekend is HERE and I’m HERE for it! Michigan is still waiting on consistently warm temperatures, but that’s nothing new. The lake is always open! Shea is entering her final week of elementary (howwww?!) and the summer agenda is locked and loaded into a color-coded spreadsheet of complete chaos. Our home welcomes a new nanny this summer (ironically, named Piper just like my youngest daughter) and we’ve got a full schedule of swim team, beach volleyball, indoor volleyball, overnight volleyball camp, surf camp, STEM labs, week-long acting camps, tutoring, tennis, sailing, and a few trips — Florida, grandma and grandpa’s, and Mackinack Island. I’m exhausted just typing that all out – hopefully Piper and I are up to the challenge!

This week also marked the calm before the summer storm. For the first time in a LONG time, we were all home 3 consecutive nights without sports, meetings, or other activities. Between the lull in the weeknight flurry and some warmer tempertures, it was due time to fire up the grill and whip up a summertime dinner masterpiece. While Mark was a little ho-hum with the mention of beets, he gave this salad a standing ovation. The combination of flavors and textures coupled with the freshness of ingredients added up to a 5-star meal!

ROLL CALL FOR THIS RECIPE

Salad Connoisseurs: This arugula quinoa salad is not “just” another salad – it’s a masterpiece! Made from whole foods, the whole is greater than the sum of its parts!
Protein-Packers: From the nutty quinoa to the cheese, shrimp, prosciutto, and sunflower seeds, there’s an abundance of protein and staying power in this recipe!
Creative Minds: Highly adaptable, this recipe can be used as a starting point to add or subtract your favorite ingredients and flavors for an original recipe of your own!

KEY INGREDIENTS AND SUBSTITUTIONS

Shrimp: Use large, raw shrimp to ensure the shrimp don’t drop through grill grates or over-cook – cook until shrimp are opaque color and remove from the grill. Salmon, fish, or other proteins, such as chicken, work well, too!
Asparagus: Fresh asparagus is the best, especially when grilled!
Olive Oil: Using a high-quality extra virgin olive oil offers full, rich flavor and health benefits.
Arugula: Fresh spinach or spring mix are great alternatives to arugula.
Quinoa: Feel free to use brown rice or an ancient grain in place of quinoa
Beets: Use more, less, or none at all! A fresh fruit such as pear or apple can be a fun, crunchy swap.
Burrata: Fresh mozzarella, goat cheese, feta cheese, or blue cheese can be swapped in!
Prosciutto: Adding a salty, savory component to the salad, you can omit this ingredient or use bacon or another cured meat in its place.
Sunflower Seeds: Omit or swap in your favorite nut, such as slivered almonds, walnuts, or pecan halves.
Sherry Vinegar: Red or white wine vinegar, champagne vinegar, apple cider vinegar, or lemon juice can be used in place of sherry vinegar.
Honey: Agave or pure maple syrup can be swapped for honey.
Basil: The use of fresh basil makes this vinaigrette luxurious and standout. Feel free to omit or add torn or chiffonade-sliced fresh basil over the salad – a perfect pairing!

NUTRITIONAL MERITS

Gluten-free
Protein packed: 44 grams per serving
Rich in heart-healthy unsaturated fats
High in vitamin K
Good source of calcium, fiber, vitamins A & C

FAQ

How many stalks of asparagus is in a pound?

About 15 stalks of medium-to-thick asparagus is spot-on!

What’s the best way to roast beets?

Wash and wrap beets individually in foil and roast at 400°F for about 45–60 minutes, until fork tender. Once cooled, peel and dice them. Or…be lazy and buy them pre-roasted and peeled in the produce section, jarred, or canned.

Can I make this salad ahead of time?

Yes. You can prepare the quinoa, roast the beets, grill the asparagus and shrimp, and make the vinaigrette ahead of time. Assemble the salad shortly before serving for the best texture. I took this as leftovers and kept the arugula separate until the end (or omit and have as a vegetable, quinoa, and protein salad.

Any grilling tips you can share?

I love this recipe because the shrimp and asparagus are the same cook time and just 1 flip making the cooking process a breeze!

VARIATIONS, STORAGE, and TIPS

Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate and dress before serving.
Let the burrata sit at room temperature for about 15 minutes before serving for the creamiest texture.
Massage the arugula with the dressing if you prefer a softer green
Slice the grilled asparagus into bite-sized pieces after grilling for easier serving.

Grilled Asparagus, Shrimp, and Burrata Quinoa Salad

Yield: 4 servings

Ingredients

Arugula-Quinoa Salad:

12 oz large, raw shrimp
1 lb fresh asparagus
2 Tbsp olive oil
1/4 tsp salt
black pepper, to taste
5 oz arugula
2 cups cooked quinoa
4 roasted beets, diced
2 (4 oz) burrata balls, halved
4 oz prosciutto, torn into pieces
1 oz shelled sunflower seeds

Sherry-Basil Vinaigrette:

1/3 cup olive oil
1/4 cup sherry vinegar
1 Tbsp honey
1/4 tsp salt
1/4 tsp black pepper
2 Tbsp fresh basil, finely chopped

Instructions

Preheat grill to 400 degrees F.
Drizzle olive oil over the asparagus and shrimp; toss to coat and sprinkle with salt and pepper.
Grill the asparagus and shrimp for 4-6 minutes, flipping once. You want your asparagus slightly charred but not limp and your shrimp just cooked through. Remove from heat.
Meanwhile, prepare the vinaigrette by whisking together the ingredients or comining in a small mason jar with a lid and shaking vigorously to combine.
Place arugula in a large bowl and drizzle with most of the dressing; toss to coat.
Arrange the arugula in each of 4 bowls and top with 1/2 cup quinoa, beets, burrata, prosciutto, 1 tablespoon sunflower seeds, 3 ounces of grilled shrimp, and 1/4 of the grilled asparagus (cut into 2-inch pieces, if desired).
Drizzle with remaining dressing before serving immediately.

Nutrition Information:

Yield: 4 Serving Size: 1/4 recipe
Amount Per Serving: Calories: 724Total Fat: 50.3gCholesterol: 189mgSodium: 938mgCarbohydrates: 35.3gFiber: 3.4gSugar: 11.5gProtein: 44g

Want more SHOW-STOPPER salads?!

Be well,