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Ingredients

Directions

- Place the pumpkin seeds in a small skillet set over medium heat. Toast, shaking the pan occasionally to turn the seeds, until they are fragrant and begin to pop, about 3 minutes. Transfer the seeds to a plate.
- Add the orange juice to the empty skillet and cook over medium heat until it becomes syrupy and redues to about 2 tbsp., about 15 minutes. Transfer the reduced orange juice to a small bowl and cool. Whisk in the lime juice, salt and pepper to taste, and then the oil.
- Place tender lettuce torn into bite-sized pieces, peaches (cut into 1/2 inch wedges) and toasted pumpkins in a large bowl. Drizzle the dressing over the salad, toss to coat evenly and serve.

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