Autumn Salad

Cooking Instructions

Grate 1 Tbsp zest from oranges. With a sharp knife, cut off peel and white part (pith) of oranges. Cut oranges in half, then slice. Add zest to bottled dressing; shake to mix.

Place salad blends and red onion in a large bowl. Add dressing; toss to mix and coat. Arrange on salad plates. Top with oranges and cheese; sprinkle with pumpkin seeds.

Note: To neatly slice a log of goat cheese, hold both ends of a length of sturdy thread, slide it under the log, then pull up each end and firmly cross the ends over each other.

Planning Tip: The pumpkin seeds can be toasted up to 1 week ahead. Bag and store at room temperature. The zest can be grated and added to the dressing, and the oranges and cheese can be sliced, up to 2 days ahead. Bag and refrigerate oranges and cheese separately with wax paper between cheese slices. Assemble just before serving.