Golden Citrus Crunch Salad—Mandarin Shrimp & Roasted Squash Salad
- Prabha Honrath, RD
- 22 hours ago
- 4 min read
If you’re looking for a salad that actually feels like a meal, this Mandarin Shrimp & Roasted Squash Salad checks all the boxes: sweet roasted butternut squash, juicy mandarin oranges, savory shrimp, crunchy pecans, creamy feta, and a bright apple cider vinegar citrus dressing.
It’s hearty enough to be satisfying but still feels fresh and vibrant thanks to the citrus. And the best part? Most of the cooking happens on one sheet pan, making this an easy weeknight dinner or meal-prep-friendly lunch.
Why You’ll Love This Salad
It’s packed with protein. With shrimp as the main protein source, each serving provides an estimated 30 grams of protein, making this salad much more substantial than your typical leafy green salad.
It’s full of fiber. Between the kale, Brussels sprouts, butternut squash, mandarins, and pecans, you get a variety of plant foods contributing fiber to the meal.
It’s sweet, savory, tangy, and crunchy. The caramelized squash and naturally sweet mandarins balance the tangy apple cider vinegar dressing, while feta and toasted pecans add salty and crunchy elements.
It’s simple. The vegetables and shrimp are roasted on one sheet pan, while the dressing comes together in minutes. No complicated cooking techniques required.
The Secret Is the Apple Cider Citrus Dressing
The dressing is what ties everything together.
Apple cider vinegar provides plenty of tang, while a little mandarin or orange juice adds brightness and natural sweetness. Maple syrup or honey rounds out the acidity, Dijon adds a little savory depth, and extra-virgin olive oil brings everything together.
I also like using a small amount of the dressing to season the shrimp before roasting. Just remember to reserve the portion for the shrimp before it comes into contact with raw seafood.
Golden Citrus Crunch Salad—Mandarin Shrimp & Roasted Squash Salad
Servings: 4 Prep Time: 10 minutes Cook Time: 25–30 minutes Total Time: 35–40 minutes
Ingredients
For the Salad
2 cups butternut squash, cut into ½-inch cubes
½ medium red onion, cut into wedges
12 oz raw shrimp, peeled and deveined
1–2 tsp extra-virgin olive oil
½ tsp smoked paprika
Salt and freshly ground black pepper, to taste
5–6 cups kale, stems removed and torn
1 cup Brussels sprouts, thinly sliced
2 mandarins, peeled and separated into segments
¼ cup crumbled feta cheese
¼ cup toasted pecans, roughly chopped
Apple Cider Citrus Dressing
¼ cup apple cider vinegar
1 tbsp mandarin or orange juice
1 tsp maple syrup or honey
1 garlic clove, grated
¼ tsp Dijon mustard
¼ tsp sea salt
Freshly ground black pepper
¼ cup extra-virgin olive oil
Instructions
Make the dressing: In a small bowl or jar, combine apple cider vinegar, citrus juice, maple syrup, garlic, Dijon, salt, and pepper. Whisk in olive oil until emulsified. Reserve 2 tbsp of dressing for the shrimp.
Roast the vegetables: Preheat oven to 425°F and line a baking sheet with parchment paper. Toss butternut squash and red onion with olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 20–25 minutes, tossing halfway through.
Add the shrimp: Toss shrimp with the reserved dressing and smoked paprika. Add to the sheet pan during the last 6–8 minutes of roasting. Cook until the shrimp are opaque and cooked through.
Massage the kale: Add kale to a large bowl and drizzle with a few tablespoons of the dressing. Gently massage the kale with your hands for about 30 seconds, until slightly softened.
Assemble: Add Brussels sprouts, roasted squash and onion, mandarin segments, shrimp, feta, and toasted pecans. Drizzle with the remaining dressing and toss gently.
Serve: Season with additional salt and pepper to taste and serve immediately.
Nutrition Information
Per serving: Calories: 500 | Protein: 30g | Carbohydrates: 38g | Fat: 27g | Fiber: 7g | Saturated Fat: 4g | Sodium: 650mg
Ingredient Swaps
No shrimp? Try salmon, white fish, or turkey instead.
Don’t have mandarins? Orange segments work beautifully. You could also use grapefruit for a more tart version.
Want more crunch? Swap the pecans for pistachios, walnuts, or pumpkin seeds.
Not a kale fan? Use mixed greens or arugula. Just skip the massage step if using delicate greens.
Want to make it dairy-free? Simply leave out the feta or use your favorite dairy-free alternative.
A Dietitian’s Take
One of my favorite things about this salad is that it doesn’t rely on a giant portion of protein or a long list of “superfoods” to make it nutritious.
Instead, you’ve got a combination of protein, fiber-rich carbohydrates, healthy fats, and a variety of colorful plant foods all working together.
The shrimp provides protein, while the squash and fruit bring carbohydrates and natural sweetness. Kale and Brussels sprouts contribute fiber and micronutrients, while pecans and extra-virgin olive oil provide predominantly unsaturated fats.
And importantly, you don’t need to make your salad boring to make it nutritious.
The goal isn’t to eat the “perfect” salad. It’s to make something you genuinely enjoy eating that also happens to nourish you.
Meal Prep Tips
This salad can work well for meal prep, with a couple of adjustments.
Store the dressing separately and add just before eating.
Keep the pecans separate if you want them to stay extra crunchy.
The roasted vegetables and shrimp can be prepared ahead of time and refrigerated.
For the freshest texture, add the mandarins and feta shortly before serving.
If preparing several days ahead, consider keeping the greens separate and assembling individual portions as needed.
Frequently Asked Questions
Can I use frozen shrimp?
Absolutely. Thaw and pat the shrimp dry before seasoning and adding them to the sheet pan. Removing excess moisture helps them roast rather than steam.
Can I use oranges instead of mandarins?
Yes! Orange segments are an easy 1:1 swap. Mandarin oranges are simply a little smaller and sweeter, making them especially easy to distribute throughout the salad.
Can I make the dressing ahead of time?
Yes. The dressing can be made several days ahead and stored in the refrigerator. Give it a good shake or whisk before serving, since the oil and vinegar may separate.
Can I use the dressing as a shrimp marinade?
Yes, but reserve the portion you’ll use for the shrimp before adding the dressing to any raw seafood. Don’t reuse dressing that has touched raw shrimp unless it is thoroughly cooked.
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