Roasted butternut squash, shrimp, and tomatoes are layered on a bed of lettuce and brushed with a flavorful balsamic dressing for a refreshing and colorful salad.
Preparation Time
20 mins
Cooking Time
50 mins
Total Time
1 hr 10 mins
Calories
986 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Place butternut, cut-side up, on a baking sheet. Brush cut sides with about 1 tablespoon olive oil; season with salt and pepper.
Step 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.
Step 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.
Step 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.
Step 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.
Ingredients
2 teaspoons brown sugar
1 tablespoon dried basil
salt and ground black pepper to taste
4 cloves garlic, crushed
1 tablespoon olive oil, or as needed
1 tablespoon dry mustard
2 tablespoons balsamic vinegar, or more to taste
1 teaspoon lemon juice, or to taste
1 small butternut squash, halved and seeded
12 ounces deveined, shell-on shrimp
4 large green lettuce leaves, ripped
2 roma (plum) tomatoes, halved and seeded
1 small red onion, cut into matchstick-size pieces
