Baby Greens, Shrimp & Pickled Butternut Squash
½ cup apple cider vinegar
½ cup water
4 tablespoons granulated maple sugar or turbinado sugar
1 pod cardamom
½ teaspoon cinnamon
½ cup butternut squash, diced small
2 cups of your favorite baby greens, shredded
1 tablespoon canola oil
8 large cooked shrimp
Salt and pepper to taste
Place vinegar, water, sugar, cardamom, and cinnamon in a pan. Bring to boil over medium heat and reduce slightly. Add the butternut squash and immediately remove from heat. Cool completely and refrigerate covered till use.
Strain the butternut squash, reserving liquid. Mix the greens with the canola oil and 1 tablespoon of the pickled squash liquid. Plate the baby greens and spread over the diced butternut squash. Top with the shrimps and serve immediately.
Comments: The pickled butternut squash are also great accompaniment for white meats or fish. Makes 2 servings
Per Serving: 280 Cal (23% from Fat, 9% from Protein, 67% from Carb); 7 g Protein; 8 g Tot Fat; 1 g Sat Fat; 4 g Mono Fat; 50 g Carb; 7 g Fiber; 26 g Sugar; 109 mg Calcium; 3 mg Iron; 55 mg Sodium; 36 mg Cholesterol
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