Shrimp and Balsamic Butternut Squash Salad recipe

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Ingredients

1 small butternut squash, halved and seeded
1 tablespoon olive oil, or as needed
salt and ground black pepper to taste
2 tablespoons balsamic vinegar, or more to taste
1 tablespoon dry mustard
1 tablespoon dried basil
4 cloves garlic, crushed
2 teaspoons brown sugar
½ cup olive oil
12 ounces deveined, shell-on shrimp
1 teaspoon lemon juice, or to taste
4 large green lettuce leaves, ripped
2 roma (plum) tomatoes, halved and seeded
1 small red onion, cut into matchstick-size pieces

Nutrition Info

985.6 calories
carbohydrate: 75.4 g
cholesterol: 255.4 mg
fat: 64.6 g
fiber: 12.5 g
protein: 35.8 g
saturatedFat: 8.9 g
servingSize: -
sodium: 331.7 mg
sugar: 21.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Place butternut, cut-side up, on a baking sheet. Brush cut sides with about 1 tablespoon olive oil, season with salt and pepper.

  3. Bake in the preheated oven until flesh is tender when punctured with a fork, about 45 minutes. Remove from oven and let squash cool on baking sheet, remove peel and slice into 1/2-inch thick by 2-inch long pieces.

  4. Whisk vinegar, mustard, basil, garlic, brown sugar, salt, and black pepper together in a bowl. Slowly drizzle oil into vinegar mixture while constantly whisking until dressing is silky and emulsified.

  5. Bring a pot of salted water to a boil, cook shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 4 to 5 minutes. Drain shrimp and sprinkle with lemon juice, salt, and pepper.

  6. Divide lettuce between 2 serving plates, top with butternut squash, tomatoes, and onion. Generously brush dressing onto squash and tomatoes. Arrange shrimp evenly on both plates.

Recipe Yield

2 servings

Recipe Note

I love fresh shrimp and I love butternut squash. I cook the squash in the morning or even the day before.

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