It’s solidly November, but the weather here still changes throughout each week. We’re prepared for anything, from winter-coat winds to days where you accidentally leave your jacket at work.
And speaking of work, I’ve been trying to take a lunch more often. This Sunday, I’m planning a meal prep session. I’m not sure what to cook yet, but I’ll probably make a soup, roasted veggies, a protein or two, and a crunchy salad. So I’ve been experimenting with apples and jicama, which are both easy to spiralize and pair well with the roasted root vegetables I’m planning to make.
The flavors in this salad are a bridge from early to late fall. Spiralized jicama and apples provide a juicy crunch, grapefruit adds a bitter note of winter citrus, and the sweet-spicy honey clove dressing brings spicy warmth.
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Jicama Grapefruit Salad with Honey Clove Dressing
- 1 medium jicama, peeled
- 1/2 honeycrisp apple, unpeeled
- 1 pink grapefruit - peeled, segmented, and diced
- 1/4 tsp grated ginger
- 1 tbsp honey
- 1/8 tsp ground cloves
- 1/8 tsp kosher salt
- 1 tbsp champagne vinegar
- 2 tbsp extra-virgin olive oil
Spiralize the jicama and apple with the spaghetti blade. (If you don't have a spiralizer, they can be finely julienned.) Add the grapefruit.
In a small bowl, whisk together dressing ingredients. Season with salt to taste.
Pour dressing over jicama mixture and toss to combine. Serve chilled.