Mound of jicama-apple salad with half apple garnish

With a Soul-Satisfying Crunch

Crunchiness along with bold and subtle flavors make this is a great alternative to a standard salad. Worthy of side dish status, this picnic picker-upper combines crisp jicama (pronounced HEE-cama) matchsticks and juicy apples (try using tart green Granny Smiths or crisp sweet Galas) with the chew of sharp cranberries and toasted walnuts. Along with a generous serving of spinach, it is packed with nutrition, made even more attractive by the exuberant amount of garlic and savory tastes of Worcestershire and apple cider vinegar in the dressing.

Prep Instructions

  • Yield: 4 servings
  • Prep Time: 15 minutes
  • Cook Time: None
  • Total Time: 15 minutes

Recipe Ingredients

  • 1/4 cup water
  • 1/2 cup apple cider vinegar
  • 1/4 cup canola oil
  • 1/2 cup granulated sugar
  • 1/4 red onion
  • 4-5 cloves of garlic
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1 teaspoon ground black pepper
  • 6 cups baby spinach
  • 1/2 cup apple, julienned or into matchsticks
  • 2 cups jicama, julienned
  • 1/3 cup cranberries, dried


  1. For Sweet Garlic Dressing: Mix water, vinegar, oil, and sugar. Pour a small amount of mixture into the blender, add salt, pepper, Worcestershire, garlic and onion, then purée. Add the remaining vinegar mixture. Chill.
  2. In a medium bowl combine apples and jicama with the 6 tablespoons of Sweet Garlic Dressing (to avoid oxidation). Fold in spinach and cranberries. Top with toasted walnuts.

Nutritional Data

Calories: 157.04
Fat: 5.25 g
Saturated Fat: 0.48 g
Cholesterol: 0.01 mg
Sodium: 97.96 mg
Carbohydrates: 25.52 g
Fiber: 6.10 g
Sugars: 15.66 g
Protein: 3.13 g
© AdventHealth