Shrimp Fall Salad

This salad with pomegranate combines all the best products that fall has to offer into the prettiest salad that’s simple to make and healthy too.⁠ It’s healthy, simple, so delicious, and perfectly fitting for crisp fall nights.⁠

Ingredients

Ingredients
Servings:
Salad
tbsp
Olive Oil
tbsp
Balsamic Vinegar
Sweet Potatoes
small
tbsp
Honey
tsp
Ground Cinnamon
g
Kale
g
Brussels Sprouts
g
Shrimps
tsp
Sweet Smoked Paprika Powder
tsp
Garlic Powder
Avocado
tbsp
Lemon Juice
tbsp
Pomegranate Seeds
Salt & Pepper to taste
Pomegranate Vinaigrette
ml
Olive Oil
Shallot
Fresh Sage
ml
Pomegranate Juice
tbsp
Balsamic Vinegar
tbsp
Honey
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 200 ºC and prepare the baking sheet with parchment paper. Wash the sweet potatoes and slice into ca. 1 cm slices. In a medium bowl, mix the sweet potato slices with 2 tablespoon olive oil, 1 tablespoon honey, cinnamon and season with salt and pepper. Mix till evenly coated and spread them over the baking sheet. Transfer to the oven and roast for 25-30 minutes, flipping halfway through cooking, until tender and golden brown.
  2. In the meantime, wash the brussels sprouts and pat dry. Heat up a pan over medium high heat with a drizzle olive oil. Shred the brussels sprout and cook them for about 2-3 minutes, until soften. Season with salt and pepper. Higher up the heat and glaze with the balsamic vinegar. Set aside to cool down.
  3. Wash the shrimps under cold water and pat dry. Using the same pan, place it over medium high heat with a drizzle of olive oil. Grill the shrimps and season with salt, pepper, paprika and garlic powder and stir well until combined. Cook for 3-4 minutes, until done.
  4. In the meantime, wash the kale, shake dry, tear the leaves from the stems into bite-sized pieces. Place it in a big salad bowl and massage it with lemon juice and drizzle of olive oil. Halve the avocado, remove the core and peel. Cut the pulp of the avocado into slices.
  5. To make the vinaigrette. Peel and chop the shallots. Wash the sage, shake dry and pluck the leaves from the stems. Heat up a small saucepan over medium high heat with a drizzle of olive oil. Once hot, add the shallots and sage, cook for about 2-3 minutes, until fragrant. Remove from the heat and let it cool down for a couple of minutes. Add the pomegranate juice, balsamic vinegar, and honey. Season with salt, pepper.
  6. Pour the vinaigrette over the kale and mix till evenly coated. Add the roasted sweet potatoes, gently tossing. Top the salad with sliced avocado, shrimps, balsamic sprouts and pomegranate seeds.

Preparing In The Kitchen
  1. Preheat the oven to 200 ºC and prepare the baking sheet with parchment paper. Wash the sweet potatoes and slice into ca. 1 cm slices. In a medium bowl, mix the sweet potato slices with 2 tablespoon olive oil, 1 tablespoon honey, cinnamon and season with salt and pepper. Mix till evenly coated and spread them over the baking sheet. Transfer to the oven and roast for 25-30 minutes, flipping halfway through cooking, until tender and golden brown.
  2. In the meantime, wash the brussels sprouts and pat dry. Heat up a pan over medium high heat with a drizzle olive oil. Shred the brussels sprout and cook them for about 2-3 minutes, until soften. Season with salt and pepper. Higher up the heat and glaze with the balsamic vinegar. Set aside to cool down.
  3. Wash the shrimps under cold water and pat dry. Using the same pan, place it over medium high heat with a drizzle of olive oil. Grill the shrimps and season with salt, pepper, paprika and garlic powder and stir well until combined. Cook for 3-4 minutes, until done.
  4. In the meantime, wash the kale, shake dry, tear the leaves from the stems into bite-sized pieces. Place it in a big salad bowl and massage it with lemon juice and drizzle of olive oil. Halve the avocado, remove the core and peel. Cut the pulp of the avocado into slices.
  5. To make the vinaigrette. Peel and chop the shallots. Wash the sage, shake dry and pluck the leaves from the stems. Heat up a small saucepan over medium high heat with a drizzle of olive oil. Once hot, add the shallots and sage, cook for about 2-3 minutes, until fragrant. Remove from the heat and let it cool down for a couple of minutes. Add the pomegranate juice, balsamic vinegar, and honey. Season with salt, pepper.
  6. Pour the vinaigrette over the kale and mix till evenly coated. Add the roasted sweet potatoes, gently tossing. Top the salad with sliced avocado, shrimps, balsamic sprouts and pomegranate seeds.

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