Prepare all the fruit (except apple if doing in advance) and chill separately
Prepare jicama (peel and slice) if available
Line a salad dish or plate with lettuce leaves
Fill the bowl wth prepared fruit or arrange the chilled fruit on a plate
Mix salad dressing in a glass jar, shake and drizzle over fruit
Sprinkle with pomegranate seeds and toasted pepitoria
Squeeze the juice of a lime over top
Notes
If you can't find jicama, it's possible to substitute another crisp vegetable such as fennel
If you have extra pomegranate seeds just store them covered in the refrigerator for up to three days.
Unopened pomegranates stay fresh in the fridge for up to three weeks so stock up while they're in season!
Extend this salad by using mixed greens as a base. Just double the dressing, toss the extra with baby kale or arugula salad and layer the beets, oranges and other fruit on top.