Jicama, Apple, and Pomegranate Salad with Raspberry Dijon Vinaigrette
Prep time: 
Total time: 
Yield: 6 servings
  • 1 medium (1¼ lbs/570 g) jicama, peeled and julienned
  • 1 large crisp apple (I used Empire), washed, cored, and julienned (not peeled)
  • 3 scallions, white and green parts, thinly sliced
  • ½ cup pomegranate arils
  • ½ cup Raspberry Dijon Vinaigrette
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon fine sea salt
  • ¼ cup walnuts (toasted if you want)
  • 2 tablespoons chopped fresh parsley
  1. Toss together the jicama, apple, scallion, pomegranate arils, vinaigrette, lime juice, and salt in a large bowl.
  2. Top with the walnuts and parsley.
  3. Serve immediately because both jicama and apple will turn brown as they oxidize.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/jicama-apple-and-pomegranate-salad-with-raspberry-dijon-vinaigrette/