Clementine, Jicama and Pomegranate Salad


Clementine, Jicama and Pomegranate Salad

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Bowl of Clementine, Jicama and Pomegranate Salad

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Dietitian Tip: Try dried cranberries instead of pomegranate as your garnish.

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Servings and Ingredients

Serves 6
¼ c. fresh clementine juice
1 ½ tsp. fresh lime juice
1 ½ tsp. white balsamic or white wine vinegar
Salt and pepper, to taste
½ c. Hy-Vee canola oil
6 c. spring greens
1 (15 oz) can sliced beets, drained
¼ c. thinly sliced red onion
½ jicama, peeled, cut into matchsticks
3 clementines, peeled, cut into sections
6 tbsp. pomegranate seeds, optional


  1. For dressing, whisk clementine juice, lime juice, vinegar, and salt and black pepper to taste in small bowl. Slowly whisk in oil; set aside.
  2. Arrange salad greens in large serving dish. Top with beets, onion, jicama and clementine sections. Drizzle dressing over salad. Sprinkle with pomegranate seeds, if desired. Season with additional salt and pepper to taste. Serve immediately.

Nutrition facts


260 Calories per serving

Amounts Per Serving

  • Total Fat: 19g
  • Cholesterol: 0mg
  • Sodium: 320mg
  • Total Carbohydrates: 23g
  • Protein: 3g

Recipe Source:

Try-Foods International.