Roasted Root Vegetables & Shrimp Salad

Roasted Root Vegetables & Shrimp Salad

This roasted root vegetable salad is not only plated with shrimp, but also mixed greens.

It is then pleasantly dressed with a mango chipotle dressing.

The salad also has some crunch with roasted pecans. Pecans taste so good in salads. Roasting them even deepens the flavor and crispness.

Three interesting fact about Pecans:

  • Pecans are the only major tree nut indigenous to America.
  • According to the U.S. Food and Drug Administration (FDA), scientific evidence suggests but does not prove that eating 1.5 ounces per day of most nuts, such as pecans, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease.
  • One serving of pecans (28g) has 12g of “good” monounsaturated fat and only 2g saturated fat.

Roasted Root Vegetables & Shrimp Salad

3 beets, peeled, diced, roasted

2 sweet potatoes, peeled, diced, roasted

3/4 cup pecan pieces, pan roasted

1 lb. shrimp, cooked

6 oz. goat cheese

4 cups baby Spinach

2 to 3 cups Arugula

1/2 cup Mango-Chipotle Dressing

You can either buy a bottle of Mango-Chipotle Dressing or make your own. Here is a recipe of ours you can try.

Mango Chipotle Dressing

2 Mangoes, peeled, pitted (about 1 ½ to 2 cups)

4 garlic cloves, peeled

2 Chipotle Chili Peppers in adobo, wash peppers and de-seed *

½ cup Olive Oil

¼ cup Vinegar

3 – 4 tbsp. Lemon Juice

2 tbsp. Sugar

¼ tsp. Salt

Place mango flesh, garlic gloves and peppers into a food processor and puree. Next add oil, vinegar, lemon juice and process until well incorporated, about 1 minute. Add sugar and salt; process a few seconds.

Makes about 2 ½ cups

*if too spicy, use only 1 pepper

Preheat oven to 400 degrees.

Wash, peel and dice the 3 beets and 1 to 2 sweet potatoes. If the potatoes are small use two. If the potato is medium to large than one is sufficient. 

Place the diced root vegetables into a large mixing bowl and add 1/4 cup of extract virgin olive oil.

Next sprinkle with salt and pepper. About 1/8 teaspoon each and mix until the vegetables are well coated with the oil, salt and pepper.

Line a jelly roll pan with parchment paper and even spread the vegetables over the prepared jelly roll pan.

Using a spatula to get all the oil as well. Once you have the coated vegetables spread out place into heated oven and roast for 20 to 25 minutes.

While the vegetables are roasting, heat a large pan over medium heat.  Add the pecans and roast them until they smell fragrant, about 8 to 10 minutes. Move them to a plate and set aside.

Now heat a large pan over medium high heat and melt two tablespoons of butter. Once melted sprinkle generously some ground black pepper.

Add the shrimp and cook one on side about two minutes and turn and sprinkle with a little pepper. Cook 3 to 5 minutes. Remove shrimp to a plate and set aside.

By this time the vegetables should be done roasting. Remove them from the oven and transfer to a large plate to cool.

Now that you have have your shrimp, pan roasted pecans and oven roasted vegetables to one side and cooling.

Prepare to plate the mixed leafy greens to four plates.

Once you have platted the leafy greens spoon on to each plate some roasted root vegetables, shrimp, pecans, goat cheese and mango dressing. Enjoy!

If this shrimp salad hits the spot – then you’ll love making Tortellini Primavera with Cajun Shrimp.


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3 thoughts on “Roasted Root Vegetables & Shrimp Salad

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