Roasted Root Vegetables & Shrimp Salad

Roasted Root Vegetables & Shrimp Salad

This Roasted Root Vegetable and Shrimp Salad is full of flavor with fresh beets, sweet potatoes and leafy greens like spinach and baby arugula.

There some crunch with toasted pecans and a bite of tartness with goat cheese.

All that wonderful flavor is held together with a simple but delicious Mango-Chipotle Dressing.

Couldn’t ask for more from a salad that is served as an entree.

Get More Entree Salad Recipes Here – Serving Your Salad As An Entree

Roasted Root Vegetables & Shrimp Salad

3 beets, peeled, diced, roasted

2 sweet potatoes, peeled, diced, roasted

1/4 cup olive oil

salt and black pepper to taste

3/4 cup pecan pieces, pan roasted

1 lb. shrimp, cooked

2 tablespoons butter

6 oz. goat cheese

4 cups baby spinach

3 cups baby arugula

1/2 cup Mango-Chipotle Dressing

Mango Chipotle Dressing

2 mangoes, peeled, pitted

4 garlic cloves, peeled

2 Chipotle chili peppers in adobo, wash peppers, remove seeds (use one for less spiciness)

½ cup olive oil

¼ cup apple cider vinegar

3 tablespoons lemon juice

2 tablespoons sugar

¼ teaspoon salt

Place mangoes, garlic gloves and peppers into a food processor and puree. Next add olive 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 The Mango Chipotle Dressing Is Too Spicy For Your Palate – Enjoy This Sweeter Version With Your Shrimp Salad – Creamy Mango Honey Dressing

Prepare The Root Vegetables

Preheat oven to 400 degrees.

Wash, peel and dice the beets and sweet potatoes. Add the diced vegetables to a large mixing bowl. Sprinkle with salt and pepper to taste. Add 1/4 cup of olive oil and mix until vegetables are well coated.

Line a baking pan with parchment paper and spread the vegetables evenly over pan. Place baking pan into preheat oven and roast until tender, about 20 to 25 minutes.

Preparing The Pecans and Shrimp

While the vegetables are roasting, heat a large pan over medium heat. Add the pecans and toast until they smell fragrant, about 8 to 10 minutes. Remove from heat and spoon them onto a plate to cool. Set aside.

With the same skillet place over medium high heat and melt the two tablespoons of butter. When melted sprinkle generously with ground black pepper.

Add the shrimp and cook until they turn pink, about for 3-5 minutes, turning occasionally. Remove shrimp to a plate and set aside.

When vegetables ate done roasting, remove pan from oven and transfer vegetables to a large plate to cool.

Meanwhile, prepare 4 plates with the mixed leafy greens.

To each plate top leafy greens with some roasted root vegetables, shrimp, pecans, and goat cheese and finely some mango chipotle dressing. Serve and enjoy.

Enjoy These Shrimp Dishes As Well

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