This colorful and crunchy salad is a perfect way to dress up a harvest meal. Jícama (pronounced HIC-uh-ma), once confined to the southwest, has recently become far easier to find in produce sections everywhere, especially in the fall. If you can’t find jicama, use a large, crisp turnip. From Great American Vegetarian ^[1] by Nava Atlas. 

Serves: 8

• 1 medium jícama, peeled and cut into short narrow strips
• 3 to 4 clementines or other small seedless oranges, sectioned
• 1 bunch watercress
• 1/4 cup cilantro or parsley leaves
• 4 to 6 ounces mixed baby greens

Dressing:

• Juice of 1/2 lime to 1 lime, to taste
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon agave nectar or undiluted apple juice concentrate
• 1/4 cup toasted pumpkin seeds

Combine the jicama, orange sections, cilantro, and greens in a serving bowl and stir together. Combine the dressing ingredients in a small bowl; stir together.

Pour the dressing over the salad and toss together. Scatter the pumpkin seeds over the top and serve.

• Here are more Colorful Green Salads. ^[2]
• Here are more recipes and menu ideas for a Vegetarian and Vegan-Friendly Thanksgiving ^[3].