Jicama Cranberry Blue Cheese Salad

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Jicama is a crispy, sweet, edible root that resembles a turnip in physical appearance, although the plants are not related. Jicama has been cultivated in South America for centuries, and the vegetable is quite popular in Mexican cuisine. Jicama has a unique flavor that lends itself well to salads, salsas, and vegetable platters.

Salad:

3 cups baby kale

3 cups baby spinach

1 cup dried cranberries

1/2 jicama, remove skin, thinly sliced

1/2 blue cheese crumbles

2 cups roasted turkey or ham (optional)

1/2 cup roasted walnuts (optional)

Arrange salad ingredients on individual serving plates (refer to picture).

Vinaigrette:

4 large garlic cloves, roasted and peeled

3 tablespoons red wine vinegar

1 tablespoon whole grain mustard

1 tablespoon fresh lemon juice

1/2 cup extra virgin olive oil

1 tablespoon raw honey

Sea salt and black pepper

Combine the garlic, vinegar, mustard, honey, and lemon juice.  Blend until smooth. With the motor running, slowly add the oil until emulsified. Season to taste with sea salt and black pepper. Drizzle generously over the salad.

Serves 4

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