Prepare the vinaigrette by combining canola oil, orange juice, lemon juice, minced garlic, honey, salt, and pepper in a jar.

Cover the jar tightly and shake vigorously until all ingredients are thoroughly combined and emulsified.

Store the prepared vinaigrette in the refrigerator for up to 1 week.

In a large bowl, combine chopped lettuce, arugula, halved cherry tomatoes, thinly sliced mixed mushrooms, diced avocados, chopped onion, dried cranberries, sunflower seeds, and pumpkin seeds.

Add the desired amount of vinaigrette to the salad ingredients.

Gently toss the salad to ensure all ingredients are evenly coated with the dressing.

Serve the salad immediately for the best texture and flavor.

For a variation, use the vinaigrette as a marinade for salmon or halibut.

Marinate fish for 10 minutes before baking or grilling.

Replace the seeds with toasted nuts such as almonds or pine nuts for a different flavor profile.

Substitute spinach for lettuce to add a different nutritional component.