No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chicory, Jicama, and Pecan Salad

The mustard dressing served over this salad is made with pure maple syrup for a spicy-sweet flavor.

  • Servings: 4
Chicory, Jicama, and Pecan Salad


Source: Martha Stewart Living


  • 1 cup pecan halves
  • 1 tablespoon Dijon mustard
  • 2 tablespoons pure maple syrup
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 small (12 ounces) jicama root, peeled
  • 1 small head (8 ounces) chicory, leaves separated, washed, and dried


  1. Heat oven to 350 degrees. Spread pecan halves on a baking pan. Toast until fragrant, about 10 minutes. Transfer nuts to a bowl to cool.

  2. Place mustard, maple syrup, lemon juice, and olive oil in the bowl of a food processor. Season with salt and pepper. Process until combined, about 1 minute. Set vinaigrette aside.

  3. Using a mandoline, slice jicama root. Cut into 1-by-2 1/2-inch strips. Place pecans, jicama, and chicory in a large bowl. Pour vinaigrette over salad, and toss to combine. Serve immediately.

Reviews (0)

Related Topics