Shrimp and Balsamic Butternut Squash Salad

Name: Shrimp and Balsamic Butternut Squash Salad
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
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

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

Recipe by Anthony

Published on June 18, 2020

1

Prep Time:

20 mins

Cook Time:

50 mins

Total Time:

1 hrs 10 mins

Servings:

2

Yield:

2 servings

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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

Directions

Preheat oven to 350 degrees F (175 degrees C).
Place butternut, cut-side up, on a baking sheet. Brush cut sides with about 1 tablespoon olive oil; season with salt and pepper.
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.
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.
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.
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.

Nutrition Facts (per serving)

986	Calories
65g	Fat
75g	Carbs
36g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 986
% Daily Value *
Total Fat 65g	83%
Saturated Fat 9g	45%
Cholesterol 255mg	85%
Sodium 332mg	14%
Total Carbohydrate 75g	27%
Dietary Fiber 13g	45%
Total Sugars 21g
Protein 36g
Vitamin C 125mg	627%
Calcium 375mg	29%
Iron 10mg	53%
Potassium 2330mg	50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.