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.