Mexican Citrus Salad - Office Fiesta

I've always thought it would be nice to host my co-workers for a meal during Sukkot.  A communal "harvest meal" sounds particularly appropriate for my organization (a Jewish non-profit focused on outdoors, community building, etc.), no?  This year the stars seemed to align - a date emerged that worked on everyone's schedule, and there were so many great items to celebrate - a lot of hard work recently, the arrival of four new staff members and a co-worker's recent birthday.

I often look for some sort of guiding theme when planning a menu - a region, ingredient, type of spice.  Mexican seemed an appropriate route for this occasion, as it always screams "FIESTA!"  The menu featured:

• Mexican Citrus Salad
• Corn Buttermilk Chive Popovers 
• Burrito Bar (see below)
• Acorn Squash with Chili-Lime Vinaigrette 
• Nectarine Galette 

Much inspiration, as you'll see if you click on the links, came from SmittenKitchen.com.  The star item was the acorn squash dish - wow!  The flavor combination was incredible, and the nectarine galette was exclaimed a tasty dessert.  The burrito bar included a veggie mix (roased red peppers, yellow peppers and red onion sauteed with spinach, tomato juice, garlic, cumin, salt and pepper), Ina Garten's Corn Salad, shredded napa cabbage, broiled tilapia, Mexican rice, shredded cheese and sour cream.

The salad was also a winner, adapted from Susie Fishbein's Kosher by Design Lightens Up.  I made a few modifications, and think it came out well.

MEXICAN CITRUS SALAD

Serves: 6

Spiced Pepitas

1/3 cup pepitas or pumpkin seeds

1 tsp. canola oil

¼ tsp. chili powder

¼ tsp. ground cumin

1 tsp. sugar

Pinch of sea salt

Salad

1 (11 oz.) can mandarin oranges, drained

¼ small red onion, cut into paper-thin slices

¼ cup fresh cilantro or parsley, chopped

1 avocado, cubed

1 pink grapefruit

3 cups spring mix lettuce

Dressing

1 shallot, very finely minced

2 Tbsp. lemon juice

1 tsp. lemon zest

1/3 tsp. mustard powder

¼ cup olive or walnut oil

1 tsp. honey

Fresh ground salt & pepper

Instructions

1. Prepare the Spiced Pepitas: In a small bowl, toss the pepitas with the oil, chili powder, cumin, sugar, and salt. Spread in a single layer on a toaster tray lined with aluminum foil. Toast for 5 minutes, checking to make sure they do not burn.
2. Prepare the salad. Stand the grapefruit up right and cut off all the peel and pitch (white stuff) so that you are left with a round ball of grapefruit flesh. Cut out segments in between the skin lin, and cut large segments in half. Place the lettuce in a salad bowl, and sprinkle in the red onion, grapefruit, mandarin oranges, and avocado. 
3. Prepare the dressing. Whisk together all dressing ingredients, including salt and pepper to taste.
4. Before serving, sprinkle in the Spiced Pepitas and drizzle with dressing.

She'elah: Sukkot is a great opportunity to grow closer with your sukkah guests.  What's a quick ice breaker type game you can play in the sukkah?