Jicama and Mango Salad


  1. Melt butter with sugar in sauté pan over medium heat then add cashew nuts, cayenne, cumin, cumin, and salt. Toss then remove from pan and place on sheet pan to cool.
  2. Toss jicama, mango, spinach, with dressing. Portion on two chilled plates.
  3. Top with cashews, and goat cheese then serve.


  • 4 cups Peak Fresh Produce® Spinach
  • 1 cup Peak Fresh Produce® Mangos, julienne
  • 1 ea Peak Fresh Produce® jicama, julienne
  • 5 oz Piancone® Roasted Red Pepper Dressing
  • 1/2 cup Nature's Best Dairy® Cheese, Goat, crumbles
  • 3 tbsp Nature's Best Dairy® Butter, Unsalted
  • 2 tbsp West Creek® Sugar, Granulated
  • 1 cup cashews
  • 1 tbsp Magellan® Cumin, ground
  • 1/8 tsp Magellan® Cayenne pepper
  • 1/8 tsp Magellan® sea salt