Spiced Texas Pecan and Poblano Salad with Citrus Vinaigrette
A vibrant salad combining roasted poblano peppers, toasted pecans, and a fresh citrus vinaigrette for a bright, nutty flavor balance. This tex-mex-inspired salads ready in about 30 minutes pairs medium poblano peppers, pecans, toasted and chopped, mixed salad greens into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 medium poblano peppers
- 1/2 cup pecans, toasted and chopped
- 5 cups mixed salad greens
- 1/4 cup red onion, thinly sliced
- 1/4 cup orange juice
- 2 tbsp lime juice
- 3 tbsp olive oil
- 1 tsp honey
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat the broiler to high. Place 3 medium poblano peppers on a baking sheet and broil for 5-7 minutes, turning occasionally until the skins are blackened and blistered.
- Step 2: Transfer the poblano peppers to a bowl and cover tightly with plastic wrap; let steam for 10 minutes. Peel off the skins, remove seeds, and slice into strips.
- Step 3: In a small bowl, whisk together 1/4 cup orange juice, 2 tbsp lime juice, 3 tbsp olive oil, 1 tsp honey, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 4: In a large salad bowl, combine 5 cups mixed salad greens, 1/4 cup thinly sliced red onion, the sliced poblano peppers, and 1/2 cup toasted chopped pecans.
- Step 5: Drizzle the citrus vinaigrette over the salad and toss gently to coat evenly. Serve immediately.
Frequently asked questions
How long does Spiced Texas Pecan and Poblano Salad with Citrus Vinaigrette take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Texas Pecan and Poblano Salad with Citrus Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium poblano peppers from drying out.
Can I substitute ingredients in Spiced Texas Pecan and Poblano Salad with Citrus Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Texas Pecan and Poblano Salad with Citrus Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spiced Texas Pecan and Poblano Salad with Citrus Vinaigrette?
Tex-Mex salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
