Butternut Squash and Shrimp Salad

Chef Ben Hutchinson from Green House Market stops by Good Day to promote an event that brings together 20 local chefs. He also makes a delicious fresh salad.

Seared Shrimp

10-15 gulf shrimp
Peel and marinade fat least 1 hour in mixture of garlic, herbs and olive oil

Saute on medium high heat, 2 minutes per side

Butternut Squash

Peel, seed and cut squash into 4 1 inch cubes. Toss with olive oil, minced garlic and chopped rosemary. Roast at 400 degrees 30 minutes or until browned and tender.

Pommegranate Citrus Basil Vinaigrette

1 Tbsp dijon mustard
1 tsp   minced shallot
1/4 cup orange juice
1/4 cup pommegranate syrup (make your won reducing 1/2 pommegranate juce by 1/2).
1/3 cup olive oil
1 Tbsp basil chopped
Salt and Pepper

Mix ingredients. Drizzle in olive oil while whisking. Fold in chopped basil. Season with salt and pepper to taste.

Mix greens and baby kale, citrus segments, sliced radish, basil leaves. Top with roasted squash, shrimp and toss with dressing.