- Servings: 8
- Preparation Time: 40
- 8 large, thick-skinned oranges
- 3 Tbsp red wine vinegar
- 2 Tbsp pure maple syrup
- 2 tsp grainy mustard
- 1/2 tsp fresh lemon juice
- 1/4 tsp ground ginger
- 1/4 tsp salt
- Freshly ground black pepper, to taste
- 1/4 cup olive oil
- 1 (5 oz) bag baby mixed greens
- 1/2 cup toasted pumpkin seeds
Slice 1/2-inch slice off top of oranges and slice enough off bottom of oranges so they won't roll. Grate 1/4 tsp zest from TOP sliced off an orange.
Carve pulp out of all oranges (using a grapefruit knife works well [or even a grapefruit spoon with serrated tip might work])
Section the pulp of four oranges (1-1/2 cups)removing them whole from the membranes; set aside. Juice rest of pulp (1/4 cup); set aside.
Cut a jack-o'-lantern face on each orange.
Whisk together reserved orange zest and juice with vinegar, maple syrup, mustard, lemon juice, ginger, salt and pepper. Whisk oil in until combined.
Toss greens and reserved orange pieces with 2 to 3 Tbsp. dressing. Stuff orange shells with salad; top with pumpkin seeds.