- 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 creamy basil dressing
- Use a paring knife, rather than a peeler, to peel the jicama, and be sure to remove the tough, fibrous flesh just below the skin.
- Preheat oven to 350° 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.
- 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.
- In small bowl, toss jicama with lemon or lime juice, chile powder, and cayenne, if using.
- 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.