Name: Shrimp and Balsamic Butternut Squash Salad
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Butternut squash, halved and seeded - 1 small; Olive oil, or as needed - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon; Balsamic vinegar, or more to taste - 2 tablespoons; Dry mustard - 1 tablespoon; Dried basil - 1 tablespoon; Garlic, crushed - 4 cloves; Brown sugar - 2 teaspoons; Olive oil - ½ cup; Deveined, shell-on shrimp - 12 ounces; Lemon juice, or to taste - 1 teaspoon; Large green lettuce leaves, ripped - 4; Roma (plum) tomatoes, halved and seeded - 2; Red onion, cut into matchstick-size pieces - 1 small

Shrimp and Balsamic Butternut Squash Salad

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Shrimp and Balsamic Butternut Squash Salad

1. Butternut squash, halved and seeded - 1 small

2. Olive oil, or as needed - 1 tablespoon

3. Salt and ground black pepper to taste - 1 tablespoon

4. Balsamic vinegar, or more to taste - 2 tablespoons

5. Dry mustard - 1 tablespoon

6. Dried basil - 1 tablespoon

7. Garlic, crushed - 4 cloves

8. Brown sugar - 2 teaspoons

9. Olive oil - ½ cup

10. Deveined, shell-on shrimp - 12 ounces

11. Lemon juice, or to taste - 1 teaspoon

12. Large green lettuce leaves, ripped - 4

13. Roma (plum) tomatoes, halved and seeded - 2

14. Red onion, cut into matchstick-size pieces - 1 small

How to cook deliciously - Shrimp and Balsamic Butternut Squash Salad

1. Stage

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

2. Stage

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

3. Stage

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. Stage

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. Stage

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. Stage

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.