Shrimp and Balsamic Butternut Squash Salad Popular Recipes

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Shrimp and Balsamic Butternut Squash Salad

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

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
1/2 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 :

Prep : 20M	Cook : 2M	Ready in : 1H10M

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.