Shrimp Salad with Squash, Citrus & Curry Vinaigrette

For the Salad:

2-3 cups butternut, acorn or similar squash, peeled, seeded and cut into ¾ inch pieces

1 chayote squash, quartered and cut into ⅓-inch thick slices

olive oil

kosher salt and freshly ground black pepper

1-2 cups citrus segments from whatever is around (oranges, tangerines or a nice mix)

For the Curry Vinaigrette:

1 tablespoon curry powder

2 tablespoons brunoise shallot

1 tablespoon ginger, peeled and grated on a microplane

freshly squeezed orange juice

2 tablespoons champagne or white wine vinegar

¼-⅓ cup olive oil

kosher salt

For the Shrimp:

½ pound U 21/25 or similar size shrimp, peeled and deveined

olive oil

kosher salt and freshly ground black pepper

Roast the squash:

Preheat your oven to 375˚F. Line a baking sheet with parchment paper. Toss the squash in a drizzle of olive oil and season with sea salt and black pepper. Arrange the squash in a single layer on a baking sheet. Roast until tender to a knife tender.

Make the curry vinaigrette:

While the squash cooks, toast the curry powder in a dry pan until fragrant. Transfer to a bowl. Add the shallot, ginger, orange juice and vinegar into the bowl. Whisk in the olive oil. Season to taste with salt.

Cook the Shrimp:

Sauté the shrimp in a drizzle of olive until cooked through. Season with salt and pepper while cooking then set aside.

To serve the Salad:

Place the roasted squash down on the serving plate. Top with the sauteed shrimp and orange segments. Spoon the curry vinaigrette over the plate.

Shrimp Salad with Squash, Citrus & Curry Vinaigrette

About The Author

Michelle Bernstein