Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with foil and grease with oil.

Melt the margarine in a sauté pan over medium heat. Add pepitas, toss to coat, then add sugar, cinnamon, ginger, allspice, cloves, and kosher salt. Spread pepitas on the prepared baking sheet in a single layer and cook, stirring once or twice, until golden brown all over, eight to 10 minutes. Cool completely.

With an immersion blender, puree jalapeno, mayonnaise, sour cream, lime zest, lime juice, garlic, cilantro, shallot, honey, olive oil, and salt until smooth with some nice green flecks running throughout.

In a large bowl, toss greens, sugar snap peas, cucumbers, grapefruit, feta cheese, avocado and pepitas. Drizzle with dressing and mix well. Serve immediately.