Ingredients

Vinaigrette:
1/2    cup (125 mL) orange juice
4    tablespoons (60 mL) pumpkin purée (see Tips)
4    tablespoons (60 mL) roasted pumpkin seeds, shelled (see Tips)
1/4    cup (50 mL) white wine vinegar
1    cup (250 mL) canola oil
4    tablespoons (60 mL) granulated sugar (optional)
    A dash or two of pumpkin pie spice
    Salt and fresh ground black pepper, to taste

Salad:
5    ounces (150 g) field greens
1    large tomato, cut into 8 wedges
1    English cucumber, scored with a fork and sliced
1    red onion, peeled and sliced
16    mandarin orange segments
1/4    cup (50 mL) pumpkin julienne (small, thin strips)
1/4    cup (50 mL) roasted pumpkin seeds, shelled
1/4    cup (50 mL) toasted sliced almonds (see Tips)
4     radishes, sliced

Directions

To make vinaigrette: In a blender or food processor (or alternatively in a jar with a cover), combine orange juice, pumpkin purée, pumpkin seeds, vinegar, oil, and sugar, if using; purée until smooth (or shake jar vigorously to mix well). Season with salt and pepper. Makes 2 cups (500 mL).

To prepare salad: divide greens evenly on four salad plates. Arrange tomato wedges and cucumber slices around salad, and top the greens with red onion slices. Place mandarin orange segments around base of salad, and make a "bird's nest" with matchstick pumpkin pieces. Scatter roasted pumpkin seeds and toasted almonds, and garnish with radish slices. Spoon about 2 tablespoons (30 mL) vinaigrette over each serving. Makes 4 servings.