Cajun Shrimp Quinoa Salad

Recommended ingredients: mixing bowl, rimmed baking sheet, skillet, salad bowl #

Ingredients #

• 1 small Delicata squash, halved lengthwise with seeds scooped out
• 1 tablespoon pumpkin pie spice
• 2 cloves of garlic, minced
• 2 teaspoons of olive oil
• Salt
• 1 lb of shrimp, deveined and tail-off
• 1 tablespoon of Cajun Seasoning
• 1 teaspoon of fresh lemon zest
• Juice of half a lemon, freshly squeezed
• 1 9-ounce bag of romaine lettuce
• 1 cup of cooked quinoa
• 1/4 cup of pomegranate arils
• 1/4 cup of Feta
• 1/2 of a Haas avocado, sliced
• Dressing of your choice, my favorite store-bought dressing is Brianna's French Vinaigrette

Directions #

For the Delicata squash #

1. Preheat oven to 425℉
2. In a mixing bowl, add the Delicata squash, pumpkin pie spice, a pinch of salt, 1 clove of garlic, and olive oil. Toss to coat the squash.
3. Place on a rimmed baking sheet with parchment paper and place it in the oven until tender and golden brown, about 35 minutes.
4. Remove the pan from the oven, and place it on the stovetop to cool. Once cooled, slice the squash into half-moons.

For the shrimp #

1. Pat dry the shrimp. In a bowl, combine the shrimp, garlic, a pinch of salt, and the Cajun seasoning.
2. Heat a skillet over medium heat with olive oil. Once it is hot, add the shrimp in a single layer. Flip after about 2 minutes, keep an eye on them because shrimp cook quickly!
3. Once they're done, place the shrimp in a clean bowl and mix them with the lemon zest and freshly squeezed lemon juice.

Assemble your salad #

1. Add all of your salad ingredients to your favorite salad bowl: romaine, quinoa, pomegranate, Feta, avocado. Top with your Delicata squash and Cajun shrimp
2. Add your dressing and mix up your delicious salad. Enjoy!