Picante Jícama And Roasted Carrot Salad With Creamy

Name: Picante Jícama And Roasted Carrot Salad With Creamy Basil Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick cooking spray; 16 small carrots, trimmed, or 8 large carrots, peeled and cut into 3-inch pieces; 1/2 cup (2 1/2 ounces) pine nuts; 1 small jicama*, peeled and cut into 1/8-inch matchsticks (about 1 1/3 cups); 2 tablespoons plus 2 teaspoons freshly squeezed lime or lemon juice (from about 1 medium lemon or 2 medium limes); 2 teaspoons mild chile powder; 1/8 teaspoon ground cayenne pepper (optional); 4 cups mixed baby greens; 8 leaves Belgian endive, radicchio, or red leaf lettuce (from 1 head); 8 orange slices, peeled and seeded; 4 fresh figs, sliced in half (optional); 1/4 cup

Servings: persons

nonstick cooking spray
16 small carrots, trimmed, or 8 large carrots, peeled and cut into 3-inch pieces
1/2 cup (2 1/2 ounces) pine nuts
1 small jicama*, peeled and cut into 1/8-inch matchsticks (about 1 1/3 cups)
2 tablespoons plus 2 teaspoons freshly squeezed lime or lemon juice (from about 1 medium lemon or 2 medium limes)
2 teaspoons mild chile powder
1/8 teaspoon ground cayenne pepper (optional)
4 cups mixed baby greens
8 leaves Belgian endive, radicchio, or red leaf lettuce (from 1 head)
8 orange slices, peeled and seeded
4 fresh figs, sliced in half (optional)
1/4 cup

1
Preheat oven to 350u00b0 F. Spray large rimmed baking sheet with nonstick cooking spray. Spread carrots on sheet, then very lightly spray carrots. Roast until tender, 30 to 40 minutes. Let cool.
2
In dry skillet over moderate heat, toast pine nuts, stirring constantly, until fragrant and light golden brown, 2 to 3 minutes. Immediately transfer to plate and let cool.
3
In small bowl, toss jicama with lemon or lime juice, chile powder, and cayenne, if using.
4
To serve, divide mixed baby greens among 4 salad plates and top each with 4 carrots. Mound 1/3 cup jicama atop each portion. Sprinkle each salad with 2 tablespoons pine nuts and garnish each plate with 2 endive, radicchio, or red-leaf lettuce leaves; 2 orange slices; and 2 fig halves, if using. Drizzle 1 tablespoon basil dressing over each salad and serve immediately.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: nonstick cooking spray, 16 small carrots, trimmed, or 8 large carrots, peeled and cut into 3-inch pieces, 1/2 cup (2 1/2 ounces) pine nuts, 1 small jicama*, peeled and cut into 1/8-inch matchsticks (about 1 1/3 cups), and more.

Yes, Picante Jícama And Roasted Carrot Salad With Creamy Basil Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Picante Jícama And Roasted Carrot Salad With Creamy Basil Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions