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Rows of avocado, red onion, manchego cheese and roasted pobalnos for Mexican chopped salad with pepitas

Chopped Mexican Salad with Pepitas and Honey-Chipotle Dressing

Valentina K. Wein
Chopped Mexican Salad with Pepitas & Honey-Chipotle Dressing is a delicious, hearty main course salad, that is truly a festival of fresh Mexican flavors!
5 from 9 votes
Prep Time 40 mins
Cook Time 5 mins
Total Time 45 mins
Course Salad
Cuisine Mexican
Servings 6
Calories 356 kcal


For the spiced pepitas:

For the dressing:

For the salad (everything "chopped," should be cut into about 1/4 to 1/2-inch dice):

  • 4 cups packed arugula or mixed baby greens (or a combination of both), roughly chopped
  • 1/2 cup cilantro, washed and dried, finely chopped
  • 1 1/2 cups jicama, chopped
  • 1 1/2 cups tomato, seeds removed, chopped
  • 1 1/2 cups avocado, chopped
  • 1 cup roasted poblano peppers (click here for how to roast them here), peeled, seeded, chopped
  • 1/2 cup red onion, chopped
  • 1/2 cup Manchego cheese, grated


For the pepitas

  • Preheat the oven to 375°F and line a baking sheet with foil. In a small mixing bowl, combine the pepitas with the oil and honey. Once they are well-coated, add the spices and salt and stir to blend. Spread the pepitas on the foil-lined baking sheet and roast them in the preheated oven until they begin to brown and are very aromatic, about 5 to 7 minutes. Set aside.

For the dressing

  • In a small mixing bowl, combine the lime juice with the chiptoles, honey, cumin, and salt. Gradually whisk in the oil and set aside.

For the salad

  • In a large serving bowl, combine all of the ingredients except the cheese. Just before serving, add the cheese, spiced pepitas and the dressing. Toss to combine.
Keywords salad for a buffet, great for a crowd, Mexican dinner recipes
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