Shrimp and Balsamic Butternut Squash Salad Recipe - Allrecipes.com
Shrimp and Balsamic Butternut Squash Salad Recipe
  • READY IN ABOUT hrs

Shrimp and Balsamic Butternut Squash Salad

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place butternut, cut-side up, on a baking sheet. Brush cut sides with about 1 tablespoon olive oil; season with salt and pepper.
  3. 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. 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. 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. 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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 50 mins
  • READY IN 1 hr 10 mins
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Nutrition

  • Calories
  • 986 kcal
  • 49%
  • Carbohydrates
  • 75.4 g
  • 24%
  • Cholesterol
  • 255 mg
  • 85%
  • Fat
  • 64.6 g
  • 99%
  • Fiber
  • 12.5 g
  • 50%
  • Protein
  • 35.8 g
  • 72%
  • Sodium
  • 525 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Anthony
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