Shrimp & Spinach Recipe

Prepare roasted yams (if not already roasted)

Preheat oven to 425°F (220°C). Peel and cube 1 medium-large yam into 3/4-inch pieces. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt. Roast on a rimmed baking sheet for 25-30 minutes, turning once, until edges are golden and tender. Let cool slightly.

Segment grapefruit

Using a sharp knife, cut off the top and bottom of the grapefruit so it sits flat. Slice away the rind and pith, following the curve of the fruit. Working over a bowl to catch juice, cut between the membranes to release the segments. Reserve 2 tablespoons of the collected juice for the vinaigrette and set the segments aside.

Cook shrimp

Pat shrimp dry with paper towels and season both sides with 1 tsp kosher salt and 1 tsp black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When hot, add shrimp in a single layer and cook 1.5-2 minutes per side (depending on size) until opaque and just cooked through. Remove from heat and let cool slightly.

Toast pistachios

In a small dry skillet over medium heat, toast the chopped pistachios 2-3 minutes, shaking the pan, until fragrant and slightly darker. Remove from heat and let cool.

Assemble salad

In a large mixing bowl, combine 6 cups baby spinach, roasted yam cubes (about 2 cups), grapefruit segments, toasted pistachios, and cooked shrimp. Gently toss to combine.

In a small bowl or jar, combine 3 tablespoons fresh lemon juice, 2 tablespoons reserved grapefruit juice, 1 tablespoon honey, 1 teaspoon Dijon mustard, and 1 teaspoon white wine vinegar. Whisk until honey and mustard are fully incorporated.

Slowly whisk in 3 tablespoons extra-virgin olive oil until the dressing is emulsified. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust sweetness or acidity as desired (add a pinch more salt or 1/2 tsp honey).

Dress the salad just before serving: drizzle about 3-4 tablespoons of vinaigrette over the assembled salad (reserve extra on the side). Gently toss to coat all components evenly.

Divide the salad among 4 plates (or two large servings). Spoon any remaining vinaigrette over individual portions. Serve immediately.