Ingredients
3 tablespoons olive oil, divided
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 small shallot, minced
Sea salt
1 small delicata squash, halved and seeded, cut into 1/2-inch slices
4 slices bacon, cut into 1/2-inch pieces
6-8 large, peeled and deveined shrimp
4 cups torn romaine lettuce leaves
4 ripe figs, trimmed and quartered
1 ripe avocado, cut into slices
6 radishes, trimmed and quartered
2 tablespoons sliced scallions
Preparation
Preheat oven to 400 degrees F.
In a small bowl, whisk together 2 tablespoons of olive oil, vinegar, maple syrup, shallot, and 1/2 teaspoon of the salt. Adjust seasoning to taste.
In a medium bowl, toss squash slices with remaining 1 tablespoon of olive oil. Sprinkle with salt and toss to coat. Spread slices on a parchment paper-lined baking sheet and roast for 10 minutes. Turn slices and roast for another 10 minutes, until tender and browning at the edges.
While squash roasts, place shrimp in a medium bowl or in a large plastic bag. Add 2 tablespoons of the vinaigrette and toss to coat.
Set a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until bacon is crispy. Using a slotted spoon, transfer to paper towels to drain. Remove (saving for another use) all but 1 tablespoon of bacon drippings from the pan. Return pan to heat and add shrimp. Cook shrimp for 3-4 minutes per side, until just cooked through. Remove pan from heat.
To serve salad, divide lettuce between two plates and drizzle with a bit of the vinaigrette. Divide remaining vegetables and fruit between the plates, as well as the squash, bacon, and shrimp. Drizzle with a bit more vinaigrette, top with a sprinkle of salt to taste, and serve while shrimp and squash are still warm.
