Shrimp and Roasted Vegetable Salad

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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

1 pound parsnips, quartered lengthwise and halved crosswise

1 pound carrots, quartered lengthwise and halved crosswise

1 pound turnips, peeled and cut into 1/2-inch wedges

6 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

4 cups baby arugula

1/4 cup walnuts

2 tablespoons grated parmesan cheese

1 small clove garlic

1/4 teaspoon red pepper flakes

Grated zest of 1/2 lemon, plus wedges for serving

1 pound large shrimp, peeled and deveined

Directions

  1. Place a baking sheet on the middle oven rack and preheat to 475 degrees F. Toss the parsnips, carrots and turnips with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Spread the vegetables on the hot baking sheet and roast until tender and browned around the edges, about 30 minutes.
  2. Meanwhile, combine 1 cup arugula, the walnuts, parmesan, garlic, red pepper flakes, lemon zest and a big pinch of salt in a food processor. Pulse until finely chopped. With the machine running, slowly add 3 tablespoons olive oil and 2 tablespoons water.
  3. Season the shrimp on both sides with salt and pepper. Heat a large nonstick skillet over medium-high heat; add the remaining 1 tablespoon olive oil. Add the shrimp (the skillet will be crowded) and cook until lightly browned around the edges, about 2 minutes per side; remove from the heat.
  4. Transfer the roasted vegetables to a large bowl. Add the remaining 3 cups arugula, the shrimp and arugula pesto. Season with salt and toss. Divide among plates. Serve with lemon wedges.