Best 8 Jicama Pear Pomegranate Salad Recipes

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Jicama pear pomegranate salad is a refreshing and healthy salad that is perfect for any occasion. The jicama and pear provide a sweet and crunchy base, while the pomegranate seeds add a pop of color and tartness. This salad can be served as a side dish or a main course, and is sure to please everyone at the table.

Let's cook with our recipes!

PEAR-AND-JICAMA SALAD



Pear-and-Jicama Salad image

Jicama, a root vegetable with tan skin and white flesh, is available at most supermarkets. Its mild sweetness and crunchy texture make it a refreshing addition to salads.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 15m

Number Of Ingredients 7

1 lime
3 tablespoons fresh lime juice
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 pear, halved, cored, and thinly sliced
1 small jicama (about 12 ounces), peeled, quartered, and thinly sliced
1/2 cup fresh cilantro

Steps:

  • Cut peel and pith from lime. Slice lime along membranes to release segments, and reserve segments.
  • Whisk lime juice and oil in a medium bowl, and season with salt and pepper. Add pear, jicama, and cilantro, and toss to combine. Fold in reserved lime segments, and season with more salt if desired. Serve immediately.

JICAMA AND POMEGRANATE SLAW



Jicama and Pomegranate Slaw image

This fresh slaw is refreshing, tart, crunchy, and wonderful served alongside grilled chicken.

Provided by Magdalena Wszelaki

Categories     HarperCollins     HarperCollins     Side     Salad     Jícama     Pomegranate     Lime Juice     Cilantro     Mint     Vegetarian     Vegan     Wheat/Gluten-Free

Yield 6-8 servings

Number Of Ingredients 11

Salad:
1 (2 1/2-3-pound) jicama, peeled and cut into 1/8-inch sticks
1 medium pomegranate, seeds removed
1/2 red onion, sliced thinly
1 cup loosely packed fresh cilantro, finely chopped
1 cup loosely packed fresh mint, finely shredded
Dressing:
1/2 cup extra virgin olive oil
1/3 cup freshly squeezed lime juice
2 tablespoons pomegranate molasses (optional)
1/2 teaspoon sea salt

Steps:

  • Place the jicama, pomegranate seeds, onion, cilantro, and mint in a large salad bowl.
  • In a small bowl make the dressing by whisking together the olive oil, lime juice, pomegranate molasses, and salt.
  • Pour the dressing over the salad and toss until the jicama is well coated. Chill for 20 minutes before serving.

JICAMA -POMEGRANATE SALAD



Jicama -Pomegranate Salad image

This recipe comes from my Mom. Jicama belongs to the legume or bean family (Fabaceae). It is a popular dietary staple in Latin America and widely grown in Mexico and Central America. Jicama looks similar to a turnip or a large radish, and it can be used as an alternative to the water chestnut. Raw jicama is often used as an accompaniment to raw vegetable platters.

Provided by quotFoodThe Way To

Categories     Beans

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

1 lb jicama, peeled and grated
1 large pomegranate, cut into quarters and seeds removed
2 tablespoons of fresh mint, leafs finely shredded
2 tablespoons fresh lime juice

Steps:

  • In a serving bowl, add grated, peeled Jicama, mint leafs, and lime juice; mix well;.
  • Add pomegranate seedsand toss to incorporate.
  • Serve chilled.

Nutrition Facts : Calories 75, Fat 0.3, SaturatedFat 0.1, Sodium 6.8, Carbohydrate 18.1, Fiber 6, Sugar 9.2, Protein 1.3

JICAMA PEAR POMEGRANATE SALAD RECIPE - (4.7/5)



Jicama Pear Pomegranate Salad Recipe - (4.7/5) image

Provided by erinstargirl

Number Of Ingredients 9

1/2 an organic jicama {between 0.8-1.0 lb}, peeled, sliced, and cut into matchsticks
2 firm organic Bosc pears, cored, sliced, and cut into matchsticks
1 organic pomegranate, arils removed
6-8 handfuls of organic spinach
2 TB Pomegranate Molasses http://www.keyingredient.com/recipes/1555705033/pomegranate-molasses/
1 organic lime, zested and juiced
1 one-inch chunk of organic ginger, peeled and grated
1/2 cup organic extra virgin olive oil
Pinch Real salt or Himalayan sea salt

Steps:

  • Put pomegranate molasses, lime zest and juice, ginger, olive oil, and salt in a small Mason jar. Cover and shake well. In a small bowl, gently toss together jicama sticks, pear sticks, and arils. Place spinach on plates and top with jicama and fruit mixture. Dress as desired.

JICAMA, CITRUS AND WATERCRESS SALAD RECIPE - (5/5)



Jicama, Citrus and Watercress Salad Recipe - (5/5) image

Provided by á-174535

Number Of Ingredients 12

1/4 cup pomegranate juice
1 tablespoon seasoned rice vinegar
1 1/2 teaspoons agave nectar
1 1/2 teaspoons Dijon mustard
1/2 teaspoon finely grated lime zest
1/2 cup canola oil
Salt and freshly ground pepper
1 red grapefruit
2 navel oranges
1 pound jicama, peeled and cut into 2-by-1/4-inch matchsticks
2 bunches watercress, thick stems discarded
1/3 cup pomegranate seeds

Steps:

  • In a blender, combine the pomegranate juice, vinegar, agave nectar, mustard and lime zest. With the machine on, add the oil in a thin stream and blend until emulsified. Season the dressing with salt and pepper. Using a sharp knife, peel the grapefruit and oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Add the jicama, watercress and pomegranate seeds to the bowl. Add the dressing, toss gently and serve right away.

JICAMA AND ASIAN PEAR SALAD



Jicama and Asian Pear Salad image

Jicima is a crisp, sweet vegetable that is delicious either raw or cooked. Sometimes called the Mexican potato, it's sweet and nutty taste makes it a wonderful addition to salads.

Provided by Brenda.

Categories     Asian

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups romaine lettuce, shredded
2 cups jicama, julienne-sliced
2 Asian pears, cored and chopped
1/2 cup golden raisin
1/4 cup white wine vinaigrette
1/4 cup apple cider or 1/4 cup apple juice
1/4 teaspoon Chinese five spice powder or 1/4 teaspoon ground allspice

Steps:

  • In a bowl, toss the shredded lettuce, jicama, Asian pears and golden raisins until combined.
  • For dressing, whisk together the vinaigrette, apple cider or juice, and five-spice powder or allspice until well mixed.
  • Drizzle over salad and toss well.
  • Serve immediately.
  • Source: www.friedas.com.

Nutrition Facts : Calories 72.7, Fat 0.2, Sodium 4.4, Carbohydrate 18.3, Fiber 4.4, Sugar 11, Protein 1.1

PEAR AND POMEGRANATE SALAD



Pear and Pomegranate Salad image

A fall and winter favorite--I am always eager for pomegranates to come in season so I can make this again. I make my own pomegranate juice by pressing the seeds against a metal sieve.

Provided by JPMJ

Categories     Salad     Green Salad Recipes

Time 12m

Yield 2

Number Of Ingredients 9

3 cups green leaf lettuce, rinsed and torn
1 Bartlett or Anjou pear
⅓ cup pomegranate seeds
1 tablespoon vegetable oil
2 tablespoons pomegranate juice
1 tablespoon lemon juice
1 teaspoon prepared Dijon-style mustard
½ tablespoon honey
ground black pepper to taste

Steps:

  • Divide the lettuce between two bowls. Halve and core the pear, then cut each half in slices. Divide the pear slices and pomegranate seeds among the two bowls and mix gently.
  • Combine the vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat; reduce heat and simmer, stirring frequently, until the dressing thickens slightly, about 2 minutes. Pour the warm dressing over the salads and serve.

Nutrition Facts : Calories 152.6 calories, Carbohydrate 23.5 g, Fat 7.1 g, Fiber 3.8 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 88 mg, Sugar 15.4 g

PEAR AND JICAMA SALAD



Pear and Jicama Salad image

Provided by Marian Burros

Categories     quick, salads and dressings

Time 25m

Yield 8 servings

Number Of Ingredients 8

3 large pears, peeled, cored and cut in julienne
1 medium jicama (about 1 pound), peeled and julienned
3 bunches watercress, washed and stems removed
2 tablespoons cider vinegar
4 tablespoons walnut oil
1 tablespoon snipped chives
Salt and freshly ground black pepper to taste
1 cup toasted walnuts, chopped

Steps:

  • In a large bowl, toss together the pears, jicama and half of the watercress. In a small bowl, whisk together the cider vinegar, walnut oil, chives, salt and pepper. Pour half of the vinaigrette over the pear mixture and toss to coat well.
  • Divide the remaining watercress among 8 salad plates. Place equal portions of the pear mixture over the watercress. Sprinkle each salad with some of the walnuts. Serve, passing remaining vinaigrette on the side.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 454 milligrams, Sugar 10 grams

Tips:

  • To save time, you can use pre-shredded jicama and pears.
  • If you don't have pomegranate seeds, you can substitute dried cranberries or chopped walnuts.
  • For a tangier dressing, add a tablespoon of lemon juice or vinegar.
  • If you're serving the salad as a main course, add some grilled chicken or shrimp.
  • For a refreshing side dish, serve the salad with a scoop of yogurt or cottage cheese.

Conclusion:

Jicama, pear, and pomegranate salad is a healthy and delicious salad that's perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. With its sweet, crunchy, and juicy flavors, this salad is sure to be a hit with everyone who tries it. So next time you're looking for a healthy and refreshing salad, give this jicama, pear, and pomegranate salad a try. You won't be disappointed!

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