Jicama Orange Salad: Your Ultimate Guide to a Vibrant, Healthy, and Flavorful Winter Dish

Prepare to be dazzled by this Jicama Orange Salad, a true culinary gem that captures the essence of winter”s bounty with its jeweled-toned ingredients and refreshing flavors. This salad is a personal favorite, celebrated for its irresistible combination of crisp, sweet, and subtly spicy notes. It’s an incredibly versatile dish, perfect for an elegant brunch, a festive holiday gathering, or simply as a nutritionally dense standalone lunch or snack. And just look at those colors – absolutely gorgeous and inviting!

Why You Will Absolutely Love This Jicama Orange Salad

This Jicama Orange Salad isn’t just a recipe; it’s an experience, especially during the colder months. It brilliantly showcases some of the finest winter produce, making it an ideal choice for a seasonal refresh. The star ingredients each bring their unique qualities to the table:

• Pomegranate: In California, pomegranate season typically begins in August and stretches into late November. The ruby-red arils are not only visually stunning but also burst with a delightful sweet-tart flavor, offering a juicy crunch that elevates the entire dish. They are also packed with antioxidants.
• Navel Oranges: These citrus beauties are at their peak from December through early spring. While oranges are available year-round in most Western grocery stores, using them during their peak season ensures the most vibrant flavor and juiciness, which is crucial for this salad’s success. Oranges provide a wonderful burst of Vitamin C and natural sweetness.
• Jalapeños and Cilantro: Fresh jalapeños are typically harvested from June through December, adding a gentle kick that balances the sweetness of the fruit. Cilantro, a vibrant herb, is available all year, contributing a fresh, aromatic counterpoint.

The synergy of these ingredients creates a harmonious flavor profile that is simultaneously refreshing and comforting. Beyond its incredible taste, this salad makes a truly beautiful presentation. Its rich, jewel-toned colors of red, orange, and green are perfect for any holiday table, offering a healthy, non-traditional, and incredibly festive option that will impress your guests.

What Exactly is Jicama? Unveiling the “Mexican Turnip”

Jicama, pronounced Hee-ka-mah, is a fascinating root vegetable that deserves a place in your culinary repertoire. Primarily cultivated in Mexico, its season in California and the Southwestern states typically runs from November through early spring. Often referred to as the “Mexican potato” or “Mexican turnip,” jicama is a cruciferous vegetable belonging to the legume family, though it’s the root we consume.

This versatile tuber is known for its mild flavor and crisp, juicy texture, making it an excellent addition to salads, slaws, or simply enjoyed as a raw snack. But jicama is more than just a tasty ingredient; it’s also a nutritional powerhouse. A single cup of jicama contains only about 50 calories, yet it boasts an impressive 6 grams of dietary fiber, promoting digestive health and satiety. Furthermore, it’s an excellent source of potassium, with a whopping 195 milligrams per cup, and provides an incredible 43% of your daily recommended Vitamin C, essential for immune function and skin health. Its low glycemic index also makes it a friendly option for those monitoring blood sugar levels.

What Does Jicama Taste and Feel Like?

If you’re wondering what to expect from jicama, imagine the crisp, refreshing bite of a water chestnut combined with a subtle sweetness and a hint of nuttiness. Its texture is firm and hydrating, providing a satisfying crunch in every mouthful, making it an excellent contrast to softer ingredients in a salad. It’s never starchy or fibrous like some other root vegetables, always offering a clean and refreshing experience.

In Mexico and the Southwest, jicama is a popular street food and snack. You’ll often find it diced or sliced in vibrant fruit cups, seasoned with a sprinkle of chili powder, a squeeze of fresh lime juice, and sometimes a drizzle of Chamoy. Chamoy is a distinctive Mexican condiment, a spicy, sweet, and tangy sauce often used to enhance fresh fruit, snacks, and even cocktails. This classic combination highlights jicama’s ability to absorb and complement bold flavors.

Beyond traditional fruit cups, jicama’s mild profile makes it incredibly adaptable. I personally adore it in salads, and another favorite is my Zesty Shrimp Avocado Jicama Salad, which is fantastic as either a light appetizer or a hearty main course. Jicama slaw, often prepared with apples for extra sweetness and crunch or with an assortment of other vegetables, is also widely popular. Its ability to remain crisp even after being dressed makes it a superior choice for cold salads and slaws, adding an exciting textural dimension to a variety of dishes.

How to Select and Prepare Jicama for Your Salad

When you’re at the grocery store or farmer’s market, choosing the right jicama is key to a great salad. Look for jicama that is firm and heavy for its size, with smooth, unblemished skin. Avoid any roots that show signs of softness, wrinkling, or dark spots, as these indicate it’s past its prime. It typically comes whole, resembling a large, irregularly shaped turnip.

Once you bring it home, preparing jicama is straightforward:

1. Wash and Dry: Begin by washing the jicama thoroughly under cool running water. Pat it completely dry with a clean cloth or paper towel.
2. Peel: Jicama’s skin is inedible and should be removed. Use a sharp vegetable peeler or a small paring knife to carefully peel away the tough outer layer. It’s often easier to cut the jicama into large sections first, making it more manageable to peel each piece.
3. Cut: For this salad, we want matchsticks or small cubes. Start by slicing the peeled jicama into rounds, then stack a few rounds and cut them into strips (matchsticks), and finally dice those strips into cubes if desired. The uniform size ensures an even distribution of flavor and texture in the salad.

Don’t be intimidated by the size of a whole jicama! It’s perfectly fine to use only a portion. Leftover peeled jicama can be stored in an airtight container in the refrigerator for several days. Get creative with the leftovers: enjoy it simply sliced with a drizzle of olive oil, a splash of white wine vinegar, and a pinch of salt and pepper. Or incorporate it into other dishes like a BBQ-style chicken salad, a vibrant fruit salad, or even a crunchy addition to stir-fries for a different texture.

Health Benefits of This Vibrant Salad

Beyond its incredible taste and visual appeal, the Jicama Orange Salad is a powerhouse of nutrition. Each ingredient contributes significantly to a healthy diet:

• Jicama: As mentioned, it’s rich in fiber, aiding digestion and promoting gut health. It’s also a good source of Vitamin C, boosting immunity, and potassium, important for blood pressure regulation. Its low calorie count makes it an excellent choice for weight management.
• Oranges: These citrus fruits are renowned for their high Vitamin C content, vital for immune support and antioxidant protection. They also provide dietary fiber and other essential vitamins and minerals.
• Pomegranate Arils: Bursting with antioxidants, pomegranates help combat oxidative stress and inflammation. They are also a good source of Vitamin K, Vitamin C, and fiber.
• Jalapeños: These peppers contain capsaicin, which can have metabolism-boosting and anti-inflammatory properties.
• Cilantro: This herb is packed with vitamins (like Vitamin K) and antioxidants, known for its detoxifying properties.

Together, these ingredients create a salad that is not only delicious and satisfying but also contributes significantly to your daily nutrient intake, supporting overall well-being. It’s a truly guilt-free indulgence.

Essential Ingredients for This Jicama Orange Salad

Gathering high-quality, fresh ingredients is the first step towards creating this delightful salad. Here’s what you’ll need:

• 1/2 Jicama, peeled and cut into matchsticks or cubed.
• 2, fresh oranges, peeled and cubed
• 1 small, fresh jalapeño pepper, thinly sliced (remove seeds for less heat, if preferred)
• Pomegranate arils from about 1/2 a fresh pomegranate (approximately 1/3 cup)
• 1/3 cup of thinly sliced red onion
• 1/2 cup of fresh chopped Cilantro
• 1/4-1/2 cup of my Orange Honey Dressing, to taste
• Pinch of Kosher salt (adjust to your preference)

Step-by-Step Guide: How to Make Jicama Orange Salad

Making this vibrant salad is incredibly simple and quick, requiring minimal effort for maximum flavor. Just follow these easy steps:

1. After you have prepared the Jicama by peeling and cutting it into your desired matchsticks or cubes, place the chopped quantity in a medium-sized mixing bowl.
2. To the bowl with the jicama, add the cubed fresh oranges, the thinly sliced jalapeño pepper, the glistening pomegranate arils, the thinly sliced red onion, and the fresh chopped cilantro.
3. Pour your prepared Orange Honey Dressing over the ingredients. Start with 1/4 cup and add more if needed, tossing gently until everything is evenly coated to your taste. A pinch of Kosher salt can be added now, if desired, to enhance the flavors.
4. For the best flavor integration, allow the salad to chill in the refrigerator for at least 30 minutes before serving. This brief chilling period allows the flavors to meld beautifully, making the salad even more delicious.

If you enjoy bright, citrus-based salads and dressings as much as I do, you’ll love exploring some of my other popular recipes: my Orange Fennel Salad, the wildly popular Lemon Arugula Pasta Salad, my festive Winter Citrus Salad, or the savory Zesty Shrimp, Avocado and Jicama Salad. All are guaranteed to be healthy, colorful, and utterly delicious additions to your table.

Serving Suggestions and Creative Variations

This Jicama Orange Salad is an incredibly versatile dish that can complement a wide array of meals or stand proudly on its own. Its refreshing, slightly spicy, and sweet profile makes it a fantastic pairing for lighter proteins.

What to Serve With:

• Grilled Proteins: It pairs beautifully with lean meats such as grilled lemon-oregano chicken, pan-seared fish like cod or salmon, or even grilled shrimp. The bright flavors of the salad cut through the richness of the protein, creating a balanced meal.
• Main Dish Salad: For a satisfying and complete meal, serve the Jicama Orange Salad on a bed of delicate baby salad greens, such as butter lettuce or spring mix, with a little extra Orange Honey Dressing drizzled on top. This transforms it into a hearty and wholesome lunch or a light dinner.
• Brunch Favorite: Its vibrant colors and refreshing taste make it an excellent addition to any brunch spread, offering a healthy counterpoint to richer dishes.
• Quick Snack: Sometimes, I simply enjoy this salad on its own as a delightful and nutritionally dense snack. The fiber from the jicama and the vitamins from the fruit make it surprisingly filling and energizing without needing additional protein.

Creative Variations:

Feel free to customize this salad to your liking. Here are a few ideas:

• Add Nuts: Toasted pecans, walnuts, or slivered almonds can add another layer of crunch and healthy fats.
• Cheese: A sprinkle of crumbled feta or cotija cheese can introduce a salty, tangy dimension that complements the sweet and spicy notes.
• Avocado: Diced avocado adds a creamy texture and healthy fats, making the salad even more substantial.
• Other Fruits: Consider adding segments of grapefruit or tangerines for more citrus complexity, or a few slices of kiwi for a different tartness.
• Herbs: While cilantro is excellent, fresh mint or a combination of mint and cilantro can also be quite refreshing.
• Dressing Variations: Experiment with a lime-based vinaigrette if you prefer a different citrus profile, or a touch of agave nectar in the dressing for extra sweetness.

How to Store Leftover Jicama Orange Salad

One of the great advantages of this Jicama Orange Salad is how well it holds up in the refrigerator. If you happen to have any leftovers, simply transfer them to an airtight container with a tight-fitting lid. Stored properly, the salad will maintain its delightful crispness and vibrant flavors for 2 to 4 days.

The jicama’s firm texture prevents it from becoming soggy quickly, unlike more delicate greens, making it an ideal make-ahead dish or a fantastic option for meal prepping. You can enjoy it for several days, ensuring you have a healthy and delicious side dish or snack ready whenever you need it.

Enjoy every delightful bite!

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All content and photographs ©Claudia’s Table and claudiastable.com

Jicama Orange Salad

Ana | Claudia’s Table

November 29, 2023

It’s crunchy, sweet, spicy, and perfect for brunch or entertaining. This goes well with so many protein options and can be enjoyed on its own for a nutritionally dense lunch or snack.

5 from 1 vote

Print Recipe
Pin Recipe

Prep Time 15 minutes mins

Chilling 30 minutes mins

Total Time 45 minutes mins

Course Lunch, Salad, Snack

Cuisine American, Healthy, Mexican, Mexican fusion

Servings 8

Calories 89 kcal

Ingredients

  

• 1/2 Jicama peeled and cut into matchsticks or cubed.
• 2 fresh oranges peeled and cubed
• 1 small fresh jalapeno pepper, sliced
• 1/3 cup Pomegranate arils from about 1/2 a fresh pomegranate
• 1/3 cup of red onion slices
• 1/2 cup of chopped Cilantro
• 1/4-1/2 cup Orange Honey Dressing to taste

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Instructions

 

How to make Jicama Orange Salad

• After you have prepared the Jicama, place the chopped quantity in a medium bowl.
• Add the cubed oranges, the slices of jalapeño, pomegranate arils, sliced red onion and chopped Cilantro.
• Toss the  Orange Honey Dressing to your taste and toss gently.
• Allow to chill for about 30 minutes and then its ready to serve.

Notes

Nutrition

Serving: 1cupCalories: 89kcal

Nutritional information is calculated online and should be used as a guide.

Keyword christmas salad, healthy, jicama, jicama orange salad, jicama recipe, winter salad

All content and photographs ©Claudia’s Table and claudiastable.com

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