Grilled Shrimp and Roasted Butternut Squash Salad with Maple Dijon Vinaigrette

This Grilled Shrimp and Roasted Butternut Squash Salad with Maple Dijon Vinaigrette is a delicious and healthy meal that can be prepared in just 30 minutes. The combination of grilled shrimp and roasted butternut squash is tossed in a flavorful maple dijon vinaigrette for a nutritious and flavorful dish.

Cooking Equipment:

Baking sheet Grill pan Small bowl Large bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

American

Keywords:

Grilled Shrimp, Roasted Butternut Squash, Maple Dijon 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 maple syrup

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

1/2 teaspoon garlic powder

Salt and pepper to taste

Cooking Instructions:

Preheat oven to 200°C.

Place the cubed butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with salt and pepper.

Roast in the oven for 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 maple syrup, Dijon mustard, apple cider vinegar, garlic powder, and a pinch of salt and pepper.

In a large bowl, combine the roasted butternut squash and grilled shrimp.

Drizzle the vinaigrette over the salad and toss to combine.

Nutrition:

Calories: 437, Fat: 18g, Protein: 28g, Carbohydrates: 37g, Fiber: 6g, Sodium: 590mg

Rating:

Did You Know?

Jambalaya, which is another Louisiana dish, is a one-pot meal that includes rice, meat, and vegetables.