So this is where I publicly admit that I’ve been wrong about fruit in salads for my whole life. I was so anti-fruit + lettuce that I’m not sure I really ever actually tried it??
Welp. Joke’s on me because turns out I love it.
When I was planning out Rosé Week recipes I knew I didn’t want to just share drinks and/or sweet things, but I couldn’t stop myself from throwing strawberries and rosé together. It just tastes so right to me.
So today we’re playing with strawberries in the salad and rosé in the dressing. Fun!
I kept the dressing a little zippy so it works perfectly with the sweet strawberries. The recipe below might be more than you need for two salads, but it’s such a good dressing to have on hand to help brighten up otherwise boring meals.
I love a good main dish salad so I decided to add shrimp here. But don’t worry, you can still pull this together in like less than 20 minutes. The shrimp gets tossed with a little of the rosé dressing and then it roasts for five minutes. Seven TOPS.
And then it’s just about throwing together arugula (the best salad green for this, trust me!), avocado, sliced strawberries (!!!), some sunflower seeds for crunch and creamy goat cheese in a bowl and topping with the roasted shrimp.
(I won’t even talk about how good the goat cheese is here because, unlike me, you have all known strawberries and goat cheese belong on a salad for years.)
The PERFECT summer salad. And if you’re wondering, yes it does pair really well with more rosé. I mean, obviously. That was my end game all along.
- ¼ cup rosé wine
- ½ cup olive oil
- 2 tablespoons dijon mustard
- 3 tablespoons honey
- ½ teaspoon pepper
- ¼ teaspoon salt
- ½ lb shrimp, peeled
- 4 cups arugula
- ½ an avocado
- 6–8 strawberries, sliced
- 2 tablespoons sunflower seeds
- 2 oz goat cheese, crumbled
- Preheat oven to 400. Line a baking sheet with parchment paper and set aside.
- Make the rosé dressing: Combine all ingredients in a jar with a tight fitting lid. Shake until combined. Alternatively, you can whisk everything together until combined.
- Toss shrimp with 2 tablespoons of dressing and arrange on baking sheet. Bake for 5-7 minutes, until shrimp are just cooked. Let cool for a few minutes.
- Toss arugula with a little dressing (just barely coat it!) and divide between two bowls. Top with avocado, strawberries, shrimp, sunflower seeds and goat cheese and drizzle with more dressing.
The dressing will stay good in the fridge for a week.
These are great salads to prep for the week. Arrange everything in containers and just add dressing when you’re ready to eat!