Name: Picante Jícama and Roasted Carrot Salad with Creamy Basil Dressing
Yield: Makes 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 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.

Editor's note: The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Chef Jesús González of La Cocina Que Canta Culinary Center at Rancho La Puerta Fitness Resort and Spa.

Jicama is a large root vegetable with light brown skin and a white interior. Also called Mexican potato and yambean root, jicama is native to Mexico and South America and is available in Latin markets and most supermarkets in North America.

Editor's note:

The nuts can be toasted and the carrots roasted about 6 hours before serving. Cover and keep at room temperature until ready to assemble salad. The jicama can be seasoned and kept in refrigerator up to 1 hour prior to serving.

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