This fresh fall salad leans into the spooky season. Bright orange slices stand out against spicy greens, while Boo® soft-ripened cheese adds its creamy, mellow touch. Pops of cranberry and dark raisins bring a Halloween nod, with roasted sunflower seeds for crunch. The dressing can go in different directions — from woodsy vinegar depth to citrus brightness — giving you room to play.

🧂 Ingredients

• 1 round Boo® cheese (125 g), chilled and sliced into wedges
• 4 cups (120 g) spicy greens (arugula, baby mustard mix, or similar)
• 2 oranges, peeled and sliced into rounds
• ¼ cup (30 g) dried cranberries
• ¼ cup (30 g) black raisins
• 3 Tbsp (25 g) roasted sunflower seeds
• 2 Tbsp (30 ml) olive oil
• 1 Tbsp (15 ml) vinegar or citrus juice (see notes)
• 1 tsp (5 ml) honey or maple syrup
• Salt & freshly ground pepper, to taste

👣 Instructions

1. Whisk together olive oil, vinegar or citrus juice, and honey. Season with salt and pepper.
2. Arrange greens on a large platter or shallow bowl.
3. Layer on orange slices, scattering them for color contrast.
4. Add cranberries, black raisins, and roasted sunflower seeds for bursts of sweet, chewy, and crunchy textures.
5. Tuck slices of Boo® cheese throughout the salad so each bite gets creamy richness.
6. Drizzle lightly with vinaigrette and serve immediately.

🎯 Notes & Pairings

• Dressing options: The neutral creaminess of Boo® means you can shift the salad’s energy. A woodsy vinegar (like sherry or cider) brings earthy balance; a bright citrus (like orange or grapefruit juice) pushes the freshness. Both work beautifully.
• Bread on the side: A slice of toasted sourdough or baguette soaks up the vinaigrette.
• Drink pairing: Crisp white wines (Sauvignon Blanc, Riesling) or sparkling water with citrus twist complement the acidity.