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.

DSC_0674

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
  • 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

DSC_0685

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?