Fennel, Arugula and Orange Salad with Miso-Lime Dressing

I made this salad a couple of weeks ago and have been meaning to write about it.  It is quite similar to a salad I've been making for years, but that one doesn't have miso in the dressing and has pomegranate seeds sprinkled on top.  Had I had any pomegranate when I made this one, I definitely would have added them and will do the next time I make it.  Regardless, this is a 'keeper' and I plan to make it again soon.  The miso in the dressing adds a wonderful flavour.  I used this recipe.
  Unfortunately, I was unable to find blood oranges, but regular navel oranges worked just fine.

Here's what I did...

Put about 3 cups of arugula on each plate

 Using my mandolin, shaved fennel and red onion on top of the arugula

 Removed the peel and pith from a couple of oranges, sliced them and added to the plates

Used a microplane to finely grate ginger into a bowl 

Added miso, lime juice, Celtic sea salt, coconut nectar and Extra-Virgin olive oil.  Whisked this mixture together until smooth.

Topped salads with dressing and sprinkled with finely sliced mint and chopped cashews.  Yum! :-D

Pumpkin & Pistachio Crunch

 

This recipe is the result of a challenge given to me by my Sister.  She told me about a snack she had tried and really enjoyed and asked me if I could recreate it.  I didn't write down the details, just listened to her explanation, so the first time I made this I forgot the sesame seeds, only adding them at the end.  This meant that they weren't really incorporated into the mixture properly.  I tried again on Thursday and think this batch worked out a little better.  
I did end up trying the original and although it was interesting, I think I liked mine a bit better because I didn't add any spices other than Celtic sea salt and cayenne.  I really don't think it needs anything more.  I'll probably play around with it in the future, perhaps using different nuts and/or seeds.  I'm thinking chia seeds would be fantastic in this!! 
Here's what I did...
 

 Preheated the oven to 300F and spread out 1 cup of raw pistachios on a parchment-lined cookie sheet.  Roasted them for 20 mins.

 Did the same with 1 cup raw pumpkin seeds on a separate cookie sheet.  Meanwhile, in a dry pan I toasted 1/4 cup of sesame seeds (shaking constantly to prevent scorching).

 Once they were done and cooled slightly, I mixed all the nuts and seeds with 3 teaspoons of maple syrup, 1/2 teaspoon Celtic sea salt and 1 teaspoon (heaping) of cayenne.  

 Popped it all back into the oven for 25 more minutes (until dry-ish).

Added about 1/2 cup goji berries and allowed it all to cool before sealing in an airtight container.