Fruit and Root Salad

By Chef:  Golubka
Posted: January 24, 2012


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There’s a nice balance of sweet, tart, and crispy here, complemented by a dollup of our almond cheese and pomegranate vinaigrette. Despite its striking monochromatic appearance, the salad works best on a bed of baby greens.


Pickled Cherries, Jicama, and Daikon Radish

  • 1/2 cup raw apple cider vinegar
  • 3 tablespoons raw agave nectar or another sweetener of choice
  • 1 cup or more fresh or thawed sour cherries — pitted (or substitute with fresh pomegranate juice)
  • 1/2 medium sized jicama — sliced or cubed
  • a few slices or cubes of Daikon radish (optional)

Pomegranate Vinaigrette

  • 3 tablespoons of fresh pomegranate juice or pomegranate reduction, for a more intense flavour
  • 1 tablespoon red wine vinegar or apple cider vinegar
  • 1 tablespoon raw honey
  • salt and freshly ground black pepper — to taste
  • 1/4 cup olive or grapeseed oil

Fruit and Root Salad
(Serves 2-4)

  • One or two red crispy sweet apples (Fuji or Gala) — sliced or cubed
  • 1 cup fresh radishes — sliced
  • salad greens
  • 1 fennel bulb — thinly sliced
  • 1 cup or more fresh strawberries — sliced
  • few slices or cubes of fresh jicama
  • pickled cherries, jicama, and Daikon radish
  • cowberries, or pomegranate kernels for garnish


Pickled Cherries, Jicama, and Daikon Radish

In a small bowl, combine the apple cider vinegar with agave. Pour over the rest of the ingredients and let it sit for thirty minutes. Drain and keep refrigerated in a covered glass container until ready to serve.

Pomegranate Vinaigrette

In a mixing bowl, whisk together all the ingredients, with the exception of oil. Add the oil while whisking, in a steady stream.

Fruit and Root Salad

Place apple and radish slices in a bowl with cold water and some freshly squeezed lemon juice, to prevent apple discoloration and reduce the bitterness of radishes.

Place salad greens in a bowl and top with the remaining ingredients. Include a few dollups of almond cheese and drizzle with pomegranate vinaigrette. Garnish with pickled cherries, cowberries, or pomegranate kernels.