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Preheat the oven to 350° and spread the pumpkin seeds on a large baking sheet. Sprinkle with the soy sauce and bake for about 7 minutes until golden brown and crisp. Let cool.
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Peel and section the orange, removing all the bitter white pith, reserving the juice for the dressing.
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In a small bowl, whisk the 1/4 cup olive oil, orange and lemon zest, orange and lemon juice, garlic, and salt and pepper.
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In a large salad bowl, toss the red and green cabbage, fennel, avocado (optional), baby greens, red onions, orange sections and cilantro leaves, sprinkle with the roasted nuts and add the fennel fonds to garnish top of salad.
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Enjoy!