Jicama Waldorf Salad

This vibrant Jicama Waldorf Salad reimagines the classic comfort dish with a healthier, crunchier base. Jicama provides a sweet, watery crunch that stands up beautifully to the creamy yogurt dressing and tart citrus notes. The addition of toasted pecans adds a rich, nutty depth, while green grapes offer bursts of juicy sweetness. It&# 226;ÂÂs a perfect balance of textures and flavors, making it an ideal choice for a light lunch, a picnic side, or a refreshing accompaniment to grilled meats. Simple to assemble with fresh, accessible ingredients, this salad brings a bright, home-style appeal to any table.

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 8

Calories: 933.0

Dietary: Gluten-free, Vegetarian

Description

This vibrant Jicama Waldorf Salad reimagines the classic comfort dish with a healthier, crunchier base. Jicama provides a sweet, watery crunch that stands up beautifully to the creamy yogurt dressing and tart citrus notes. The addition of toasted pecans adds a rich, nutty depth, while green grapes offer bursts of juicy sweetness. It&# 226;ÂÂs a perfect balance of textures and flavors, making it an ideal choice for a light lunch, a picnic side, or a refreshing accompaniment to grilled meats. Simple to assemble with fresh, accessible ingredients, this salad brings a bright, home-style appeal to any table.

Ingredients

1 lg Jicama
6 stalks Celery -- sliced
2 cups Pecan halves -- toasted
2 cups Green seedless grapes -- halved
6 oranges Oranges -- peeled and diced
16 oz Plain yogurt
2 tbsp Honey
1 tbsp Lime juice

Directions

1
Toast pecan halves in a dry skillet over medium heat for 3-5 minutes until fragrant, then set aside to cool.
2
Pel and dice the oranges into bite-sized pieces.
3
Peel the jicama and chop it into cubes roughly the same size as the orange pieces.
4
Halve the green seedless grapes.
5
In a small bowl, whisk together the plain yogurt, honey, and lime juice until smooth.
6
In a large mixing bowl, combine the chopped jicama, diced oranges, sliced celery, halved grapes, and toasted pecans.
7
Pour the yogurt dressing over the salad and toss gently until all ingredients are evenly coated.
8
Chill in the refrigerator for 15 minutes before serving to allow flavors to meld.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 933.0kcal

% Daily Value *
Total Fat 86.9g134%
Saturated Fat 10.8g54%
Cholesterol 0.0mg0%
Sodium 56.4mg3%
Total Carbohydrate 42.8g15%
Dietary Fiber 15.0g60%
Sugars 25.9g
Protein 12.9g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, ensure the yogurt is dairy-free and use maple syrup instead of honey.

Jicama has a tough skin that must be peeled completely. Use a sturdy vegetable peeler or paring knife.

To prevent browning, toss the jicama and oranges with a little extra lime juice if not serving immediately.

Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad may become slightly soggy due to the yogurt dressing.

For extra crunch, add some chopped walnuts or sunflower seeds.

Keywords: jicama, waldorf, salad, pecans, grapes, celery, yogurt, lime, orange, crunchy, fresh, healthy, side dish, lunch, picnic, toasted, citrus, vegan, plant-based, refreshing

Read it online: https://www.chefs-mate.com/recipe/jicama-waldorf-salad/