Shrimp and Balsamic Butternut Squash Salad

Shrimp and Balsamic Butternut Squash Salad

Made  times
Anthony 0

"I love fresh shrimp and I love butternut squash. I cook the squash in the morning or even the day before."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 10 m servings 986 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 986 kcal
  • 49%
  • Fat:
  • 64.6 g
  • 99%
  • Carbs:
  • 75.4g
  • 24%
  • Protein:
  • 35.8 g
  • 72%
  • Cholesterol:
  • 255 mg
  • 85%
  • Sodium:
  • 332 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  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.



Other stories that may interest you