Fresh Jicama Salad with Strawberry Vinaigrette and Balsamic
A vibrant spring salad featuring crisp julienned jicama paired with sweet strawberries, crunchy walnuts, and peppery arugula. The homemade strawberry dressing combines fresh berries with orange zest and optional Grand Marnier, while a balsamic reduction adds tangy depth. This refreshing dish works beautifully as a light lunch or elegant side for dinner parties, showcasing jicama's crisp texture against the sweet-tart dressing.
Ingredients
- 2 pounds strawberries, washed and halved
- 4 ounces sugar
- 2 ounces orange juice
- 1 tablespoon orange zest
- 2 ounces Grand Marnier(optional)
- 2 pinches fresh cracked black pepper
- 2 cups balsamic vinegar
- ¼ cup sugar
- salt
- 1 ½ pounds jicama, peeled and sliced julienne-style
- 1 cup red bell peppers, sliced julienne-style
- ¼ cup strawberries, diced
- ½ cup walnuts, chopped or halved
- ½ cup golden raisins
- 2 cups arugula
- 2 tablespoons cilantro, chopped
- salt, to taste
Instructions
- 1
Combine strawberries, sugar, orange juice, and orange zest in a saucepan over high heat
- 2
Bring mixture to a boil and boil for 2 minutes
- 3
Remove from heat and puree mixture using mixer, processor, or hand-held blender
- 4
Strain the puree and add Grand Marnier and black pepper
- 5
Refrigerate strawberry dressing until ready to use
- 6
Place balsamic vinegar, sugar, and salt in a saucepan over high heat
- 7
Reduce mixture by half until sauce thickens
- 8
Set balsamic reduction aside
- 9
Combine jicama, red peppers, strawberries, walnuts, and raisins in a bowl
- 10
Toss with 3 ounces of strawberry dressing
- 11
Add arugula and toss
- 12
Add cilantro and salt to taste, toss again
- 13
Divide onto four plates
- 14
Drizzle remaining strawberry dressing over each salad
- 15
Finish with drizzle of balsamic reduction
Tips
Strain the strawberry dressing for silky smooth texture and remove any fiber or seeds that could affect the final consistency.
Cut jicama into uniform julienne strips for best presentation and consistent bite throughout the salad.
Good to Know
Refrigerate assembled salad up to 4 hours. Store dressing separately up to 3 days.
Make strawberry dressing and balsamic reduction up to 2 days ahead. Prep vegetables day of serving.
Serve immediately after dressing to maintain jicama crispness and prevent arugula wilting.
Common Mistakes
Don't overdress the salad to avoid soggy arugula and mushy jicama.
Strain the strawberry dressing to avoid chunky texture in final dish.
Substitutions
FAQ
Can I make this salad ahead of time?
Make the dressings ahead but assemble just before serving to keep jicama crisp and arugula from wilting.
What if I can't find jicama?
Substitute with julienned daikon radish, turnip, or even crisp apple for similar crunch and mild flavor.
How long will leftover dressing keep?
Strawberry dressing keeps refrigerated for 3 days, balsamic reduction for up to 1 week stored covered.