Grilled Shrimp and Roasted Butternut Squash Salad with Balsamic Vinaigrette

This Grilled Shrimp and Roasted Butternut Squash Salad with Balsamic Vinaigrette is a delicious and healthy meal that can be prepared in just 30 minutes. The roasted butternut squash and grilled shrimp are tossed with mixed greens and a balsamic vinaigrette for a flavorful and nutritious salad.

Cooking Equipment:

Baking sheet Grill pan Small bowl Large bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Grilled Shrimp, Roasted Butternut Squash, Balsamic Vinaigrette, Salad

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

200g shrimp, peeled and deveined

1/2 butternut squash, peeled and cubed

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 teaspoon honey

1/2 teaspoon garlic powder

Salt and pepper to taste

2 cups mixed greens

Cooking Instructions:

Preheat oven to 200°C.

Place the cubed butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast in the oven for 15-20 minutes, or until the squash is tender.

Meanwhile, heat a grill pan over medium-high heat. Drizzle the shrimp with the remaining olive oil and season with salt and pepper. Grill the shrimp for 2-3 minutes per side, or until cooked through.

In a small bowl, whisk together the balsamic vinegar, honey, garlic powder, and a pinch of salt and pepper.

In a large bowl, combine the mixed greens, roasted butternut squash, and grilled shrimp. Drizzle with the balsamic vinaigrette and toss to combine.

Nutrition:

Calories: 350, Fat: 15g, Protein: 25g, Carbohydrates: 25g

Rating:

Did You Know?

Lahmacun, a thin flatbread topped with minced meat and vegetables, is a popular street food in Turkey and other Mediterranean countries.