See more

Cranberry-Strawberry-Jícama Salad

The raw jícama in this salad adds flavor and crunch. Sometimes referred to as the Mexican potato, jícama has a sweet, nutty taste and can be eaten raw or cooked.

Southern Living DECEMBER 2002

  • Yield: Makes 8 to 10 servings


  • 1/2 cup olive oil
  • 1/2 cup orange juice
  • 1/4 cup cranberry-orange relish
  • 1 small shallot, peeled and chopped
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 large jícama, peeled
  • 2 (5-ounce) packages gourmet mixed salad greens
  • 2 cups sliced fresh strawberries
  • 1/2 cup sweetened dried cranberries, finely chopped
  • 2 large navel oranges, peeled and sectioned (optional)
  • Garnish: shaved Pecorino Romano or Parmesan cheese


Process first 8 ingredients in a blender until smooth, stopping to scrape down sides.

Cut jícama into cubes, or, if desired, cut into 1/4-inch-thick slices, then cut with a 1 1/2-inch star-shaped cutter.

Place jícama, salad greens, strawberries, cranberries, and, if desired, orange sections in a large bowl. Drizzle with vinaigrette, and gently toss to coat. Garnish, if desired.

NOTE: For testing purposes only, we used Ocean Spray Cran-Fruit Crushed Fruit For Chicken (Cranberry Orange flavor) for the cranberry-orange relish. Look for it near the cranberry sauces in your grocery store.


Go to Full Version of

Cranberry-Strawberry-Jícama Salad Recipe