Grilled Shrimp with Winter Squash, Brussels Sprouts, and Quinoa Salad
SERVINGS: 4
PREP TIME: 10 minutes
TOTAL TIME: 45 minutes
COURSE: Main
Meet your new favorite winter salad—packed with tender grilled shrimp, tart Granny Smith apples, sweet butternut and delicata squash, and earthy Brussels sprouts. All served over a nourishing bed of quinoa, and finished with bright, gently sweet dressing. It’s colorful, satisfying, and feels just as good to eat as it tastes.
Ingredients
For the Cider-Tahini Dressing:
- 2 cups apple cider
- ¼ cup tahini
- 1 clove chopped garlic
- 4 Tbsp. white balsamic vinegar
- 2 Tbsp. extra-virgin olive oil
For the Salad:
- 1 package Citarella Delicata Squash Rings
- 1 package Citarella Peeled & Cut Butternut Squash
- 5 Tbsp. extra-virgin olive oil
- Sea salt and pepper, to taste
- 8 Brussels sprouts, stems trimmed and halved
- 2 Granny Smith apples (or your preferred type)—peeled, cored, and cut into 8 wedges
- 4 cups of raw, cleaned spinach
- 2 cups of cooked quinoa
- Optional: sliced radish and fresh herbs
For the Shrimp:
- 1½ lbs. large raw shrimp, peeled and deveined
- 3 Tbsp. extra-virgin olive oil
- Salt and pepper, to taste
Instructions
- Prepare the Dressing: Place the apple cider in a medium saucepan and simmer on low heat for 30 minutes until a syrupy consistency is achieved (you should end up with about 3 Tbsp.). Cool. Place it and all remaining dressing ingredients in the base of a blender and purée until smooth.
- Preheat the oven to 375ºF. Toss the squash with 3 Tbsp. of the oil and season with salt and pepper. Place on two sheet-pans, being careful to not overcrowd, and bake 15 -20 minutes (or until golden-brown). Flip the squash pieces halfway through the cooking process. Remove from the oven and cool.
- Toss the prepared Brussels sprouts with 1 Tbsp. of the oil and season with salt and pepper. Place on a sheet-pan and bake 12 minutes, or until lightly browned and slightly softened. Remove from the oven and cool.
- Meanwhile, sauté the apple wedges and grill the shrimp: Heat the remaining 1 Tbsp. of oil in a large sauté pan on medium heat. Cook the apple wedges 2-3 minutes on each side or until light brown. Remove from the pan and cool.
- To grill the shrimp: Preheat a grill-pan on high heat. Place the shrimp in a large mixing bowl and coat evenly with the extra-virgin olive oil. Season with salt and pepper. Grill the shrimp 1½ minutes on each side. Remove from the heat and cool.
- In a large mixing bowl, place the shrimp, apples, roasted vegetables, raw spinach, and quinoa. Toss with the dressing. Season with salt and pepper as needed and serve. Garnish with optional radish slices and fresh herbs.
Begin Each Recipe with the Finest Seafood
Citarella owner, Joe Gurrera has 7 rules when it comes to cooking seafood. The first rule is to begin with the freshest, highest quality ingredients. And at Citarella, we have been bringing in the best for over a century. Whether it’s right out of the Atlantic, fresh from the Pacific, or sourced from one of the world’s most principled seafood farms, if it’s sold at Citarella, it’s the finest seafood available on the market today. Period.
