clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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