Roasted Kabocha Squash and Shrimp Salad recipe - ingredients, nutrition and when to eat it
This salad pairs roasted kabocha squash with shrimp and leafy greens. Sweet, tender squash goes well with plump shrimp and fresh greens.
This salad pairs roasted kabocha squash with shrimp and leafy greens. Sweet, tender squash goes well with plump shrimp and fresh greens. Enjoy it warm for a quick lunch or a light dinner.
Salads & light · 25 minutes to cook
Tips: Cut the kabocha into evenly sized pieces so they cook evenly.
Tips: Shrimp can turn tough if overcooked, so take them off the heat once they turn opaque.
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Ingredients (1 serving)
- Kabocha squash — 120 g
- Shrimp — 80 g
- Baby greens — 40 g
- Olive oil — 1 tsp
- Balsamic vinegar — 1 Tbsp
- Honey — 0.5 tsp
- Ground black pepper — 0.1 tsp
- Salt — 0.1 tsp