
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.
calories 285 fat 21g saturated fat 5g cholesterol 4mg sodium 255mg carbohydrate 20g fiber 3g
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