Shrimp and Balsamic Butternut Squash Salad Recipe

Shrimp: Peeled and deveined, these add a delicious seafood element to the salad.

Butternut squash: Peeled and cubed, this adds a sweet and nutty flavor when roasted.

Olive oil: Used for roasting the squash and cooking the shrimp, it adds a rich, smooth taste.

Balsamic vinegar: Provides a tangy and slightly sweet flavor that complements the other ingredients.

Salt: Enhances the natural flavors of the ingredients.

Black pepper: Adds a bit of heat and depth to the dish.

Mixed greens: A fresh and crisp base for the salad, adding a variety of textures and flavors.

When roasting butternut squash, make sure to cut the pieces uniformly to ensure even cooking. Spread them out in a single layer on the baking sheet to avoid steaming and achieve a nice caramelization. For the shrimp, pat them dry with a paper towel before cooking to get a good sear and prevent them from becoming rubbery. When combining the mixed greens with the warm ingredients, do it just before serving to keep the greens crisp and fresh.

• shrimp - Substitute with chicken breast: Chicken breast provides a similar protein content and can be cooked to a tender texture that complements the salad.

• shrimp - Substitute with tofu: Tofu is a great plant-based alternative that absorbs flavors well and provides a similar texture.

• butternut squash - Substitute with sweet potatoes: Sweet potatoes have a similar sweetness and texture when roasted, making them a good alternative.

• butternut squash - Substitute with acorn squash: Acorn squash has a comparable flavor profile and texture, making it a suitable replacement.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat content and a mild flavor that works well in salads.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and high smoke point, making it a good alternative for roasting.

• balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar provides a similar acidity and depth of flavor, though it is less sweet.

• balsamic vinegar - Substitute with apple cider vinegar: Apple cider vinegar offers a tangy flavor that can complement the sweetness of the squash.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, though it will also add a different depth of flavor.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute, providing the same level of saltiness.

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different kind of spiciness, so use sparingly.

• mixed greens - Substitute with spinach: Spinach provides a similar leafy texture and nutritional benefits.

• mixed greens - Substitute with arugula: Arugula adds a peppery flavor that can enhance the overall taste of the salad.

• Allow the shrimp and butternut squash to cool completely before storing. This prevents condensation, which can make the salad soggy.
• Store the mixed greens separately from the other ingredients to maintain their crispness. Place them in a resealable plastic bag or airtight container with a paper towel to absorb excess moisture.
• Combine the shrimp and roasted butternut squash in an airtight container. Drizzle with a bit of olive oil to keep them moist.
• For the balsamic vinegar dressing, store it in a small jar or container with a tight-fitting lid. Shake well before using.
• When ready to serve, reheat the shrimp and butternut squash in a skillet over medium heat until warmed through, or microwave in short intervals.
• Toss the reheated ingredients with the mixed greens and balsamic vinegar dressing just before serving to ensure the salad remains fresh and vibrant.

Freezing Guidelines

• While freezing shrimp is generally acceptable, freezing the entire salad is not recommended due to the texture changes in the mixed greens and butternut squash.
• If you must freeze, freeze only the shrimp and roasted butternut squash. Place them in separate airtight containers or heavy-duty freezer bags.
• Label the containers with the date and contents to keep track of freshness.
• Thaw the shrimp and butternut squash in the refrigerator overnight before reheating and assembling the salad.
• Avoid freezing the balsamic vinegar dressing and mixed greens, as they do not freeze well and will lose their quality.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the butternut squash and shrimp evenly on a baking sheet.
  3. Cover with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes, or until warmed through.
  5. Toss with fresh mixed greens and a splash of balsamic vinegar before serving.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Add the butternut squash and shrimp to the skillet.
  4. Stir occasionally, heating for about 5-7 minutes until warmed through.
  5. Combine with fresh mixed greens and a drizzle of balsamic vinegar before serving.

• Microwave Method:

  1. Place the butternut squash and shrimp in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on medium power for 2-3 minutes, stirring halfway through.
  4. Check if heated through; if not, continue in 30-second intervals.
  5. Toss with fresh mixed greens and a splash of balsamic vinegar before serving.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the butternut squash and shrimp in the air fryer basket.
  3. Heat for about 5-7 minutes, shaking the basket halfway through.
  4. Combine with fresh mixed greens and a drizzle of balsamic vinegar before serving.

• Oven: Used to roast the butternut squash at 400°F (200°C) for 25-30 minutes.

• Baking sheet: A flat surface to spread the cubed butternut squash for roasting.

• Skillet: Used to cook the shrimp over medium heat until they turn pink.

• Spatula: Handy for tossing the butternut squash with olive oil, salt, and pepper, and for turning the shrimp in the skillet.

• Large bowl: For combining the roasted squash, cooked shrimp, mixed greens, and balsamic vinegar.

• Measuring spoons: Essential for measuring out the olive oil, balsamic vinegar, salt, and black pepper.

• Knife: Used to peel and cube the butternut squash.

• Cutting board: A safe surface for peeling and cubing the butternut squash.

• Tongs: Useful for handling the shrimp while cooking them in the skillet.

• Mixing spoon: For gently tossing the salad ingredients together in the large bowl.

Pre-cut the squash: Buy pre-cut butternut squash to save time on peeling and cubing.

Use pre-washed greens: Opt for pre-washed mixed greens to skip the washing and drying process.

Marinate the shrimp: Marinate the shrimp ahead of time for extra flavor and quicker cooking.

Batch roast: Roast extra butternut squash and store for future meals.

One-pan method: Cook the shrimp in the same pan as the roasted squash to save on cleanup.