adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Shrimp and Balsamic Butternut Squash Salad
Shrimp and Balsamic Butternut Squash Salad
0 Likes
Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Colorful salad with roasted butternut squash, shrimp, tomatoes, and balsamic dressing on a bed of lettuce.
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
  • 0.5 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
Instructions:
  • Preheat oven to 350°F (175°C) for the perfect baking temperature.
  • Place the halved butternut squash on a baking sheet with the cut sides facing up. Brush the cut sides with approximately 1 tablespoon of olive oil, and then season with salt and pepper.
  • Bake in the preheated oven for about 45 minutes or until the flesh is tender when pierced with a fork. Remove from the oven and let the squash cool on the baking sheet. Peel the squash, then slice it into pieces that are 1/2-inch thick by 2 inches long.
  • Combine vinegar, mustard, basil, garlic, brown sugar, salt, and black pepper in a bowl. Gradually pour in oil while whisking continuously until the dressing is smooth and well blended.
  • Bring salted water to a lively boil and cook the shrimp until they turn a vibrant pink on the outside and the flesh is opaque in the center, about 4 to 5 minutes. Drain the shrimp and generously season with lemon juice, salt, and pepper.
  • On 2 serving plates, evenly distribute lettuce and top with butternut squash, tomatoes, and onion. Drizzle a generous amount of dressing over the squash and tomatoes. Next, evenly distribute the shrimp onto both plates.

Similar Recipes