Mind Blown Crunchy Coconut Shrimp Harvest Salad

INGREDIENTS

(serves 5)

1 pound Mind Blown Crunchy Coconut Shrimp

1 medium delicata squash

1 Cup quinoa, cooked

4 cups fresh arugula

8 figs, quartered

¼ Cups raw pepitas

¼ Cup pomegranate seeds

¼ Cup Microgreens

¼ Cup shaved parmesan cheese, or dairy-free cheese of choice

2 Tbsp. Coconut oil for cooking

Cooking oil spray for roasting

 

DIRECTIONS:

1)Preheat the oven to 400 degrees.

2)Slice delicata squash in half long-ways, scoop out seeds, and slice into half-moons. Spread on a baking sheet and spray with cooking oil spray. Roast for 10-15 minutes until tender, flipping halfway through. Set aside.

3)Meanwhile, in a large skillet, heat coconut oil and cook the Mind Blown Crunchy Coconut Shrimp about 1 minute each side until golden brown. Transfer to a paper towel lined plate; set aside.

4)In one large serving bowl or platter add all the arugula as the base. Next, top with cooked quinoa, the roasted delicata squash, cooked Mind Blown Crunchy Coconut Shrimp, figs, pepitas, cheese, pomegranate seeds and Microgreens. Finish with dressing of choice or make our homemade vinaigrette (See below). Enjoy!

 

Homemade Vinaigrette:

In a bowl, whisk: 2 Tbsp. olive oil, 1 Tbsp. balsamic vinegar (plain or pomegranate balsamic), 1 clove minced garlic, and 1 tsp. honey. Pink salt and pepper to taste.

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