Shrimp And Balsamic Butternut Squash Salad Recipe

Name: Shrimp And Balsamic Butternut Squash Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

539

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Shrimp And Balsamic Butternut Squash Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Shrimp And Balsamic Butternut Squash Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions