Shrimp and Balsamic Butternut Squash Salad

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat oven to 350 degrees F (175 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Place butternut, cut-side up, on a baking sheet. Brush cut sides with about 1 tablespoon olive oil; season with salt and pepper.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': '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. 4

   {'id': 'step_3', 'step': 4, 'text': '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. 5

   {'id': 'step_4', 'step': 5, 'text': '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. 6

   {'id': 'step_5', 'step': 6, 'text': '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.'}

📊 Nutrition Facts

Per serving (2 servings total)