Divide romaine between two bowls. Toss jicama with pinch of chipotle chili pepper (optional) and divide between bowls. Divide apple pieces between bowls (toss with a squeeze of lemon juice to keep from browning if prepping salad ahead of time) then top with quinoa, raisins & pepitas.
Drizzle each bowl with about 3 tablespoons of Mango Ginger Vinaigrette & toss. Garnish with cilantro leaves.
Mango Ginger Vinaigrette
Combine all ingredients in a blender with 2 tablespoons water and process until smooth. Add 1 to 2 additional tablespoons water if mixture is not blending. Store leftover dressing in the refrigerator for up to 5 days.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/mango-jicama-crunch-salad/