Recipe by Chef Jonathan Bardzik

Summer may be over but the Caribbean flavors of shrimp, lime juice, brown sugar and allspice lend this fall salad a bright, tropical flavor.

Salad Ingredients:

1 Delicata squash
1/2 tsp ground allspice
4 tbs vegetable oil, like Canola
1 lime, juiced, about 1/3 cup
1/4 cup brown or Muscovado sugar
Hot sauce
1 lb shrimp, 21-30 count (see tip)
2 cloves garlic, minced
4 cups rainbow blend microgreens

Vinaigrette Ingredients:

1 scallion, white parts finely minced
1 lime, juiced, about 1/3 cup
1 tbs brown or Muscovado sugar
1/2 cup vegetable oil, like Canola


Make vinaigrette: In a medium bowl combine scallion, lime juice and sugar. Season with salt and pepper. Whisk and let sit for 15-20 minutes while flavors combine. When ready to dress salad, drizzle in oil, while whisking, to form a creamy emulsion.

Cook squash: Preheat oven to 400° F. Cut squash into 1/4” rounds, and scoop out seeds with a teaspoon. Toss with 1/4 tsp allspice, 2 tbs vegetable oil and a pinch or two of salt. Spread out on a baking sheet and place in oven to roast until tender and browned on the bottom, about 20-25 minutes.

Make shrimp glaze: Combine 1/3 cup lime juice, 1/4 cup sugar, 1/4 tsp allspice and a pinch of salt in a small saucepan. Reduce by half over medium heat and season to taste with hot sauce, preferably Habanero or Scotch Bonnet based.

Cook shrimp: When you remove the squash from the oven, warm remaining 2 tbs vegetable oil in a 12” skillet over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add shrimp and toss to coat in oil. Sear on one side, about 45 seconds, and toss. Sear the other side, about 45 seconds longer. Add glaze and toss to coat shrimp. The glaze will reduce quickly. Remove shrimp from pan to a bowl after no more than 30 more seconds of cooking to avoid over cooking.

Assemble salad: Very lightly dress rainbow blend, starting with no more than ¼ cup vinaigrette and adding more as needed. Divide greens among 4 plates and top with Delicata squash rounds and shrimp.

TIP: The count on shrimp refers to the average number per pound. Smaller shrimp tend to overcook while larger shrimp than 21-30’s may eat a bit heavy on this salad. However, whatever you find available will be delicious.