Tuesday, April 16, 2013

A Bit Fallish But Who Cares!

*I liked to take a moment and express my deepest sympathies to those victims in yesterdays horrific Boston Marathon events! Prayers are continuous and I hope that they can all find peace and comfort during this time! Boston, you will prevail and evil... evil will never win!*

A few weeks ago one of my favorite local go to lunch spots {Gourmet Gang} had this to-die-for salad as a special! Anything with pumpkin and goat cheese is a win in my book so I had to give it a try! Who knew I could fall deeply in love with a salad?! After devouring this goodness I knew I would have to recreate it at home and of course add a little meatiness {the shrimp} to it for the hubby!

What You Will Need:

1 pound of shrimp {I use frozen but you can use fresh if you'd like}
1 bag of Ready to Eat Leaf Spinach or Baby Spinach
Goat Cheese
Sunflower Seeds
Dried Cranberries
Roasted Sweet Potatoes

For the Dressing:
Pumpkin Butter
Apple Cider Vinegar
Extra Virgin Olive Oil

{If you noticed I don't have any measurements so just eyeball how much you would prefer}

Pumpkin Butter-Shrimp-Goat Cheese-Sweet Potatoes- Spinach- Sunflower Seeds-Dried Cranberries

Directions:

Peel, Cut and Cube Sweet Potatoes {One Sweet Potato should be PLENTY}. Toss in Extra Virgin Olive Oil until fully coated.


Spread out evenly on a cookie sheet and bake in the oven at 375 degrees for 30 minutes or until golden brown.



While roasting sweet potatoes sauté shrimp until cooked thoroughly.


After shrimp and sweet potatoes are finished cooking, fill bowls with spinach, sunflower seeds, and dried cranberries. Then top with goat cheese, shrimp and sweet potatoes.


To make your dressing combine equal parts pumpkin butter, apple cider vinegar, and extra virgin olive oil in a small bowl and mix together until blended. 


Drizzle over salad and ENJOY!!!



XoXo,

3 comments:

  1. I would eat this in a heartbeat. I am a sucker for good salads and shrimp - anything with shrimp, I love. Love love love.

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