Arizona Chopped Salad (Stetson Salad Copycat)

This Arizona Chopped Salad, inspired by the legendary Stetson salad, has the most heavenly combination of textures and flavor, topped with a creamy pesto dressing. It's sure to become a favorite!

I will never forget the day I sat at Cowboy Ciao in Scottsdale, Arizona, and took my first bite of Stetson Salad. I was at a work dinner, and my boss had been talking up this salad all day!

He did not overhype it. I had never had a salad with such incredible flavors and textures. Pretty soon after I finished the salad, I started craving it again.

This salad is also known as an Arizona Chopped Salad because it has become an iconic dish in Arizona. The original Cowboy Ciao has since closed, but you'll still find this salad served at several restaurants in the Scottsdale area.

Even many who don't enjoy salads love this recipe! You will want it more often than just when you visit Arizona; fortunately, it's easy to make at home!

Ingredient and Substitution Information

The original Stetson Chopped Salad recipe has some unique and expensive ingredients. I made a few swaps based on what I enjoy and will share many ways you can customize this salad without sacrificing flavor or texture.

• Mixed Greens - The original recipe calls for arugula, which I find overly peppery, so I like to use mixed greens instead. You can also use chopped spinach or kale.
• Smoked Salmon - This is delicious with cold or hot smoked salmon, diced chicken, or poached shrimp.
• Israeli Couscous - You may know this as pearl couscous. It is one of my favorite additions because of its fun texture. Orzo or quinoa could be substituted.
• Corn - Here is another place where I swapped from the original recipe, which calls for dried sweet corn. Uncooked corn kernels still deliver a great crunch and are much easier to find.
• Pepitas - Pepitas are toasted pumpkin seeds and they add a nice texture and flavor to the salad. Sunflower seeds work well in this recipe, too!
• Cherry Tomatoes - Or diced tomatoes, if that's your preference.
• Dried Cranberries - For an authentic salad experience, use dried currants. For a sweeter taste, replace the cranberries with dried cherries.
• Asiago Cheese - Asiago is a hard cheese similar to Parmesan but has a stronger flavor. For a milder option, replace it with Romano or Parmesan cheese.

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Assembling the Chopped Salad

The traditional presentation of this recipe is to create pretty rows of ingredients on a platter.

Place the greens as your base, then arrange the remaining ingredients evenly across the salad in separate rows.

Combine the pepitas, cranberries, and Asiaga to make a trail mix, or lay them out individually.

Pesto Buttermilk Dressing

This simple salad dressing is the perfect finishing touch for the dish! The buttermilk's tanginess complements the pesto's fresh flavor. Don't skip it!

Just whisk the ingredients in a bowl or jar and refrigerate for at least 30 minutes for the flavor to meld.

You can make homemade basil pesto, but store-bought is good too!

Storage Guidelines

All of the ingredients can be prepped ahead and stored individually. Store the pepitas and dried cranberries at room temperature and everything else in the refrigerator.

Make the dressing up to 5 days in advance and refrigerate in an airtight container.

I recommend adding the dressing once the salad is plated so the lettuce doesn't wilt.

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