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Ingredients For the spiced pepitas: cup raw pepitas (pumpkin seeds), hulled 2 teaspoons olive oil 1 teaspoons honey 1 teaspoon ground cumin 1 to 2 pinches cayenne teaspoon salt For the dressing: cup fresh lime juice (about 3 limes) 2 teaspoons chipotles in adobo sauce, finely minced 1 tablespoon honey 1 teaspoon ground cumin teaspoon sea salt cup extra virgin olive oil For the salad (everything "chopped," should be cut into about to -inch dice): 3 large Poblano peppers (about 5-ounces each) 4 cups (about 5-ounces) packed arugula or mixed baby greens (or a combination of both), roughly chopped cup cilantro, washed and dried, finely chopped 1 cups jicama, chopped 1 cups tomato, seeds removed, chopped 1 cups avocado, chopped cup red onion, chopped cup Manchego Or Iberico cheese, grated or chopped Instructions For the pepitas Preheat the oven to 375F and line a sheet pan with parchment paper
Sleeve Style : Spaghetti strap
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