Warm Fall Harvest Salad with Butternut Squash, Shrimp and Goat Cheese

Warm Fall Harvest Salad

Last week I came across a picture on my phone and was like “OH MY LANTA. HOW DID I FORGET ABOUT THAT SALAD?!” The thought occurred to me in caps and everything.

I made this salad over and over again last winter and just couldn’t get enough of it. But at some point, squash went out of season and the salad and I had to part ways. It was a tough time for me but I got through it. DSC_0690

I moseyed on about the summer months eating lots of seasonal greens and all was well in the world. But fast-forward to this fall and salads just lost their appeal. Just so cold and NOT comforting, you know? But like, it’s not you – it’s me.

So I was about to hang up the towel and move on to cooked veggies for the winter, but somehow and some way, I came across the phone picture and it’s safe to say that I am back in salad mode.

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Creamy and sweet from the butternut squash, tangy from the goat cheese, buttery from the shrimp and crunchy from the crackers. It’s just a full-on party of flavours and textures. And the vinaigrette is really easy and a wonderful complement (cinnamon in vinaigrette = yessssss)

The best part is that if you already have a batch of butternut squash cooked, the salad comes together in less than 5 minutes.


Warm Fall Harvest Salad {Butternut Squash, Shrimp and Goat Cheese}

  • Servings: 1
  • Time: 5 mins
  • Print

I tend to eye-ball this recipe. So while I provided approximate measurements, feel free to add ingredients to your liking to create a ratio that tastes perfect to you!

For the Salad: 

  • 1 serving greens of choice (spinach works well)
  • 1 – 2 tsp Canola oil
  • 5 – 6 frozen shrimp
  • goat cheese, crumbled (about 1 Tbsp)
  • butternut squash, cubed and roasted* (about 1/2 cup)
  • Mary’s crackers, crushed*
  • vinaigrette (recipe below)

1. Heat a skillet to medium-high and add oil.
2. Run frozen shrimp under cold water for 1-2 minutes, until thawed enough to handle.
3. Peel shrimp and add to hot pan.
4. Cook shrimp, stirring often, until just pink (no more than 2 minutes).
5. Remove from heat and add butternut squash to pan to heat (if cold).
6. Put greens into a bowl and top with shrimp, squash, goat cheese, crackers and vinaigrette.
7. Serve.

Cinnamon Maple Balsamic Vinaigrette for One:

  • 1/2 tsp olive oil
  • 1 tsp balsamic vinegar
  • 1/4 tsp maple syrup
  • 1/4 tsp dijon mustard
  • pinch of salt
  • shake of cinnamon

* I simply peeled and cubed a butternut squash and cooked with olive oil, salt and pepper for 25 minutes at 400F, stirring once part-way through.
* Alternatively, you can use the crackers or croutons of your choice

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Well thank you for listening to my little salad life story. Can you tell there’s an exam I should be studying for? ha

If you make it, I hope it rocks your socks off. Be sure to let me know!

What’s your favourite salad combo? 

13 thoughts on “Warm Fall Harvest Salad with Butternut Squash, Shrimp and Goat Cheese

  1. What program do you use to edit your photos? The colours are so dynamic and eye-catching :)
    I know what you mean about salads becoming undesirable when it starts to get chilly out. Thank goodness for warm salads! I’d like this with a scoop of quinoa too – yum.
    Again you nailed it with all my favourite ingredients: squash, GOAT CHEESE, shrimp, spinach, cinnamon and maple. I will definitely give these a try once I pick up some shrimp!

    Like

  2. I have a hard time making salads at home that I really LOVE, but this looks sooo good. It is so weird to me how restaurant salads seem to be so much than mine.
    I’m into the “warm” factor here!

    Like

  3. I’m not much for cold salads in the fall and/or winter either. This salad looks amazing though! You’ve combined two of my favorite ingredients, butternut squash and goat cheese. It has to be good!
    I’ve never tried Mary’s gone crackers before. I will have to check them out.

    Like

  4. Mmmm I was just debating what to have for dinner and was contemplating a nice fall inspired salad. Then I see this… and my decision is made. The crackers are a brilliant idea. Butternut squash and cinnamon dressings. Mmm.

    Like

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