Jicama and Apple Spinach Salad

We are just hitting the early part of apple-picking season, so today’s salad recipe puts a spotlight on apples and a complimentary crunchy root veg, jicama (pronounced hee-kah-ma). A recipe I pulled from a Canadian Living magazine, showcasing fresh and tasty salads, inspired this recipe. I tweaked it a bit, as I do with most recipes, to create the final product. This delicious salad is divine with a grilled chicken breast on the side.

Serves: 6+ (depending on whether it’s your main entrée or side-salad)

Prep time: 20 minutes

For the dressing:

3-4 tbsp apple cider vinegar (depending on how acidic you prefer)

2 tbsp finely chopped green onions

1 tbsp honey (omit for whole 30, and it’s just as tasty without it!)

2 tsp Dijon mustard

1-2 cloves of garlic, minced

¼ tsp each of salt and pepper

½ cup of extra virgin olive oil

A touch of water to thin it out if needed


For the salad:

8-10 thin slices prosciutto, chopped

6 heaping handfuls of spinach

Plus a couple extra handfuls of mixed greens to add more variety to the texture

3 apples, cored and chopped

½-1 jicama, depending on size, peeled and julienned

To prepare the dressing:

In a small bowl, whisk together vinegar, green onions, honey, mustard, garlic, salt and pepper. You can gradual whisk in the olive oil, but I just dump it all in and whisk at the end!

To prepare the salad:

In a small skillet, cook the prosciutto over medium heat, flipping occasionally, until crisp, about 5 minutes. Transfer to a paper towel-lined plate.

In a large bowl, toss the spinach, mixed greens, apples, jicama, and dressing. Top with the prosciutto.



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