Empty the contents of the salad kit (greens, cranberries, flaxseeds, and dressing) in a medium bowl and toss to combine.

Using a mandolin or other thin slicing tool, slice approximately 16 1/8 inch slices of jicama. Using a cookie cutter, cut each jicama slice into shapes (we used snowflakes).

Arrange the jicama slices on a serving platter. Top each slice with a tablespoon of prepared salad and top with a cranberry.