Fall Butternut Squash and Apple Salad
2 cups butternut squash
1 granny smith apple, ½” diced
½ cup of dried cranberries
½ Pecans, chopped
Red wine vinegar
Peel and julienne butternut squash and put into a medium size bowl. Add apple, cranberries pecans and chives. Pour in vinegar, oil and honey and toss to coat. Serve chilled.
Jicama Black Bean Salad with Shrimp
½ pound shrimp, peeled and deveined
1 ½ cups peeled and diced jicama
1 red bell pepper, seeded and diced
1 bunch green onion
1 cup Hy-Vee frozen corn, thawed
1 (15 oz) can Hy-Vee black beans,
drained and rinsed
2 tbsp chopped cilantro
1 teaspoon cumin
1 teaspoon chili powder
2 tablespoons olive oil
Salt and pepper to taste
Combine 1 tablespoons oil with ½ teaspoon cumin, ½ teaspoon of chili powder, juice of ½ of one lime and a pinch salt to make the marinade for shrimp. Remove tails of shrimp and place on skewers then into marinade for 1 hour.
Combine jicama, bell pepper, onion, corn, beans and cilantro in a large bowl. Squeeze juice of ½ of one lime over mixture. Pour over jicama mixture and blend well, taste and salt according to your taste. Set mixture aside to let the flavors blend.
While you’re waiting…Grill the shrimp over medium heat and serve over jicama salad.
Brought to you by your Peoria Hy-Vee Dietitian
Susan Waltrip, MS, RD, LDN