shrimp and balsamic butternut squash salad

Ingredients

• Servings: 2
• 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

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• 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 squash and tomatoes. arrange shrimp evenly on both plates.