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Raw Kale Jicama Salad with Raspberry Vinaigrette

This sweet yet savory salad is perfect for the warm months. It is super healthy and full of flavor.

Course Salad
Cuisine Italian
Keyword kale salad recipes vegan, raw kale salad
Servings 4
Calories 265 kcal


  • 5 oz. baby kale
  • ¼ cup pomegranate seeds
  • ¼ cup slivered almonds
  • ¾ cup diced jicama
  • 4 slices prosciutto rolled and sliced

Raspberry Vinaigrette

  • 1 cup raspberries
  • ¼ cup white wine vinegar
  • ¼ cup olive oil
  • 2 tbsp. maple syrup
  • ¼ tsp. sea salt


  1. Start by putting the kale in a salad bowl or on a serving dish. Sprinkle the pomegranate seeds, almonds, and jicama on the kale. Add the sliced prosciutto.

  2. Place the raspberries, white wine vinegar, olive oil, maple syrup, and sea salt in a blender and blend until creamy.

  3. Drizzle the vinaigrette on the salad and serve.
Nutrition Facts
Raw Kale Jicama Salad with Raspberry Vinaigrette
Amount Per Serving
Calories 265 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Cholesterol 5mg2%
Sodium 190mg8%
Potassium 360mg10%
Carbohydrates 17g6%
Fiber 4g17%
Sugar 8g9%
Protein 5g10%
Vitamin A 3540IU71%
Vitamin C 56.3mg68%
Calcium 89mg9%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.