Savory Shrimp and Balsamic Butternut Squash Salad

Follow our step-by-step guide on how to make Savory Shrimp and Balsamic Butternut Squash Salad.

1. Step 1

   Start by preheating your oven to 350°F (175°C). This will set the stage for perfectly roasted butternut squash. Place the halved butternut squash cut-side up on a baking sheet. Brush the cut sides with about a tablespoon of olive oil, and season generously with salt and pepper. Roast in the oven until the flesh is tender and easily pierced with a fork, which should take about 45 minutes. Once done, remove the squash from the oven and let it cool slightly on the baking sheet. After it cools, peel off the skin and slice the flesh into 1/2-inch thick by 2-inch long pieces.

2. Step 2

   While the squash is roasting, let's whip up a delicious dressing. In a bowl, whisk together balsamic vinegar, dry mustard, dried basil, crushed garlic, brown sugar, and a pinch of salt and black pepper. As you whisk, slowly drizzle in the olive oil until the mixture becomes silky and well-emulsified. This dressing will add a wonderful tangy flavor to your salad!

3. Step 3

   Next, bring a pot of salted water to a boil. Add the shrimp and cook them until they turn bright pink and the meat is opaque, which should take about 4 to 5 minutes. Once cooked, drain the shrimp and sprinkle them with lemon juice, salt, and pepper to taste. This will enhance their flavor beautifully!

4. Step 4

   Now it’s time to assemble your salad. On two serving plates, divide the ripped lettuce leaves as a fresh base. Top each plate with the roasted butternut squash, halved tomatoes, and matchstick-sized red onion. Generously drizzle the balsamic dressing over the squash and tomatoes, allowing the flavors to meld together. Finally, arrange the shrimp evenly on both plates, adding a pop of color and protein to your dish. Enjoy your vibrant and flavorful salad!