Jicama Pearberry Salad

Jicama Pearberry Salad


A bright and crunchy summer plant-based salad that is sure to delight. Jicama and peppery arugula is mixed with pear and blackberry (pearberry!) and then topped with a homemade cilantro vinaigrette for a refreshing and healthy vegan seasonal salad.


A Bright and Fresh Vegan Salad

We love summer salads. A fresh and easy salad just makes you feel good. This Jicama Pearberry Salad incorporates jicama, blackberry, and pear with a zesty cilantro lime vinaigrette. The sweet blackberry and pear work so well with the crunchy jicama and peppery arugula.

To prepare the jicama, all it takes is a little grating on a mandoline or box grater.  It can be cut into larger pieces but we prefer small matchstick size slivers for salads because it is just easier to eat. Don’t hesitate to try this unique root if you haven’t already. It might look complicated but you simply need to peel the skin, chop, and enjoy raw.


An Easy Homemade Cilantro Vinaigrette

Once everything is chopped and ready to go, the dressing comes together in a snap. Simply mix the dressing ingredients together and lightly drizzle over the chopped fruit and veggies.

We like to add the dressing to the individual plates to avoid overdressing the salad. It’s delicious but a little goes a long way. It also keeps well and is incredibly versatile so it can be used for just about any salad recipe.  Simply store it in an airtight container in the refrigerator for a delicious and healthy dressing, made by you!


Get Ready for a Jicama Pearberry Salad!

This Jicama Pearberry Salad is a refreshing experience for your tastebuds and showcases all the delectable opportunities that are available during the summer months. For extra protein and crunch, we added slivered almonds but they can also be replaced with any nut of your choosing.

If you are looking for a new salad combination to try, give this Jicama Pearberry Salad a spin. You won’t be disappointed! Happy crunching.


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jicama pearberry salad final

Jicama Pearberry Salad

  • Author: Meatless Makeovers
  • Prep Time: 10 mins
  • Cook Time: N/A
  • Total Time: 10 mins
  • Yield: 4 Servings 1x
  • Category: Salad
  • Method: Chop
  • Cuisine: American
  • Diet: Vegan


A bright and crunchy summer plant-based salad that is sure to delight. Jicama and peppery arugula is mixed with pear and blackberry (pearberry!) and then topped with a homemade cilantro vinaigrette for a refreshing and healthy vegan seasonal salad.



Salad Ingredients:

  • 1 Bunch Fresh Arugula
  • 2 Fresh Pears (Sliced)
  • 1 Small Jicama (Peeled and Julienned)
  • 1 Pint Fresh Blackberries
  • Slivered Almonds

Vinaigrette Ingredients:

  • 1 Lime (Juiced)
  • 1 Small Bunch Fresh Cilantro (Minced)
  • 1/8 Cup Olive Oil
  • ¼ tsp Red Pepper Flakes
  • ¼ tsp Salt
  • ¼ tsp Black Pepper


  1. Wash and prepare all the fresh produce.
  2. In a small container combine all the ingredients for the vinaigrette and stir to combine.
  3. Plate the salad ingredients for serving and then top with a light drizzle of the vinaigrette.
  4. Serve and enjoy!
  5. Leftover salad can be refrigerated for a day or two and the vinaigrette can be kept up to a week.

Keywords: Vegan Jicama Pearberry Salad



Jicama Pearberry salad ingredients A knife slicing jicama into small sticks on a wood cutting board

Cilantro lime vinaigrette dressing in a small glass container with ingredients in the background Jicama bearberry salad on a small plate with cilantro lime vinaigrette being added

Jicama pearberry salad on a small plate with ingredients in the background Overhead shot of two small plates with Jicama pearberry salad and dressing


Finally, if you have made this salad recipe, we would love to hear what you think! Please comment down below  and be sure to rate the recipe. ⭐️⭐️⭐️⭐️⭐️ Thanks so much!

Additionally, you can also take a photo and tag us on instagram.  We would love to get your feedback! Happy crunching! 😄

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