A Seasonal Symphony on Your Plate
Hey there, fellow food lovers! As the days shorten and the air gets crisp, there’s a certain magic that starts to fill our kitchens. We begin to crave dishes that are both comforting and vibrant, something that brightens our spirits and tantalizes our taste buds. Today, I’m thrilled to share a recipe that perfectly encapsulates this seasonal shift – a dish that’s incredibly easy to make yet feels like a gourmet experience. Get ready to fall in love with a salad that’s not just a meal, but a celebration of flavors and textures.
Why Make This Recipe
This isn’t just any salad; it’s a culinary hug that’s bursting with goodness and convenience. Here’s why you will love it:
Quick and Easy
This salad is fast to make. It works for busy weeknights or a good weekend lunch.
Flavorful
Cranberries are sweet. Shrimp is savory and crunchy. The dressing is vibrant. Together, they taste great.
Healthy and Good for You
This salad has protein, healthy fats, and good nutrients. It is a meal you can feel good about.
Looks Good
This salad looks beautiful. You can serve it for guests, but it is also simple enough for any day.
How to Make Roasted Shrimp and Cranberry Salad
Follow these simple steps to bring your Roasted Shrimp and Cranberry Salad to life. It is easy to make this delicious salad.
Ingredients of Roasted Shrimp and Cranberry Salad
You need these fresh items for a tasty salad:
For the Roasted Shrimp
* **Shrimp:** Large or jumbo. Make sure they are peeled and cleaned. You can use fresh or frozen.
* **Olive Oil:** Use good quality olive oil.
* **Garlic Powder:** For a light savory taste.
* **Paprika:** Adds color and a warm taste.
* **Salt and Black Pepper:** Add to your liking.
For the Salad Base
* **Mixed Greens:** Any spring mix or fresh lettuce you like.
* **Dried Cranberries:** These add sweet and sour bursts of flavor.
* **Toasted Pecans or Walnuts:** For a nice crunch.
* **Crumbled Feta Cheese:** This adds a salty and tangy taste. It is optional.
* **Red Onion:** Slice it thin for a mild onion taste.
For the Balsamic Vinaigrette
* **Balsamic Vinegar:** Good quality vinegar makes a difference.
* **Olive Oil:** Use good olive oil again.
* **Dijon Mustard:** Helps mix the dressing and gives a tangy kick.
* **Honey or Maple Syrup:** A little sweetness balances the sour taste.
* **Salt and Black Pepper:** To season the dressing.
Directions of Roasted Shrimp and Cranberry Salad
Here are the easy steps to make your salad:
Step 1: Prepare and Roast the Shrimp
* Heat your oven. Put baking paper on a baking sheet.
* Mix the shrimp with olive oil, garlic powder, paprika, salt, and pepper.
* Spread the shrimp in one layer on the baking sheet.
* Roast them until they are pink and cooked through.
Step 2: Make the Balsamic Vinaigrette
* In a small bowl, mix balsamic vinegar, olive oil, Dijon mustard, honey or maple syrup, salt, and pepper.
* Stir fast until it is well mixed and creamy.
Step 3: Put the Salad Together
* In a big bowl, mix the greens, dried cranberries, toasted nuts, and red onion.
* Add the roasted shrimp once they are cool.
* If you are using it, add the crumbled feta cheese.
Step 4: Add Dressing and Serve
* Pour your homemade balsamic vinaigrette over the salad.
* Gently mix everything together.
* Serve right away and enjoy!
How to Serve Roasted Shrimp and Cranberry Salad
This Roasted Shrimp and Cranberry Salad is great on its own. Here are more ideas:
Serving Suggestions
* **With Crusty Bread:** Good for soaking up extra dressing.
* **As a Light Lunch:** This is a satisfying and energy-giving midday meal.
* **With a Soup:** It pairs well with a warm, hearty soup.
How to Store Roasted Shrimp and Cranberry Salad
Leftover salad is best eaten within 1-2 days if it has dressing. The greens can get soft. Store leftovers in a sealed container in the refrigerator.
Tips to Make Roasted Shrimp and Cranberry Salad
Use these tips for a perfect salad every time:
Use Fresh Ingredients
Good ingredients make the salad taste better. Choose fresh, bright vegetables.
Don’t Crowd the Pan
When roasting shrimp, make sure they have space on the baking sheet. This helps them cook well instead of steaming.
Make Dressing Ahead
You can make the dressing a day or two early. Store it in the refrigerator.
Change to Your Taste
Adjust the amount of cranberries, nuts, and cheese to what you like.
Variation
Creative Variations
* **Add other Vegetables:** Sliced cucumber, avocado, or small tomatoes also taste good.
* **Change the Protein:** You can use grilled chicken or chickpeas instead of shrimp.
* **Different Nuts:** Sugared pecans or walnuts add more flavor.
* **Other Cheese:** Goat cheese or blue cheese can also be great choices.
FAQs
What kind of shrimp is best for Roasted Shrimp and Cranberry Salad?
For this salad, large or jumbo shrimp (about 21-30 shrimp per pound) work best. They roast well and are a good size. You can use fresh or thawed frozen shrimp.
Can I prepare the Roasted Shrimp and Cranberry Salad ahead of time?
You can prepare parts of the salad ahead. You can roast and cool the shrimp, make the dressing, and toast the nuts. But, for the best result, put the salad together and add dressing just before serving. This keeps the greens crisp.
What are some good substitutes for dried cranberries?
If you do not have dried cranberries, you can use other dried fruits. Chopped dried cherries, golden raisins, or fresh pomegranate seeds work well. They add a tart taste and color.
Rustic Roasted Shrimp and Cranberry Salad
A vibrant and healthy salad featuring perfectly roasted shrimp, sweet dried cranberries, crunchy nuts, and a tangy homemade balsamic vinaigrette, perfect for a light meal.
Equipment
- Oven
- Baking Sheet
- Parchment Paper
- Mixing Bowls
- Whisk
Ingredients
For the Roasted Shrimp
- 1 lb Large or jumbo shrimp peeled and cleaned, (fresh or frozen, thawed)
- 1 tbsp Olive Oil
- ½ tsp Garlic Powder
- ½ tsp Smoked Paprika
- ¼ tsp Salt
- ¼ tsp Black Pepper
For the Salad Base
- 6 cups Mixed Greens
- ½ cup Dried Cranberries
- ½ cup Toasted Pecans or Walnuts chopped
- ½ cup Crumbled Feta Cheese optional
- ¼ cup Red Onion thinly sliced
For the Balsamic Vinaigrette
- 3 tbsp Balsamic Vinegar
- 4 tbsp Olive Oil
- 1 tsp Dijon Mustard
- 1 tsp Honey or Maple Syrup
- ¼ tsp Salt
- ⅛ tsp Black Pepper
Instructions
Prepare and Roast the Shrimp
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss shrimp with olive oil and seasonings until coated, then spread in a single layer on the baking sheet.
- Roast for 8-10 minutes until pink and cooked through, then remove and let cool slightly.
Make the Balsamic Vinaigrette
- While the shrimp roast, whisk together balsamic vinegar, olive oil, Dijon mustard, honey or maple syrup, salt, and pepper in a small bowl.
- Whisk vigorously until the dressing is well combined and emulsified.
Assemble the Salad
- In a large mixing bowl, combine the mixed greens, dried cranberries, chopped toasted pecans or walnuts, and thinly sliced red onion.
Add Shrimp and Feta
- Once the roasted shrimp have cooled, add them to the large mixing bowl with the salad base.
- If using, add the crumbled feta cheese.
Dress and Serve
- Pour the homemade balsamic vinaigrette over the salad ingredients.
- Gently toss everything together until the salad is evenly coated with dressing, then serve immediately.
Notes
Ensure shrimp are patted dry before seasoning for a better roast. For extra crunch, toast the pecans/walnuts just before adding to the salad.