Citrus Walnut Salad

I created this salad as a nice fresh side to a light summer meal. Easy to change or customize for different tastes. You can plate the salad individually for a nice presentation.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.

Step: 2

Toast walnuts in the preheated oven until golden brown and fragrant, about 5 minutes.

Step: 3

Slice top and bottom off 1 orange and set on a flat work surface. Cut downwards from the top, following the curve of the fruit, to remove all of the skin and pith. Repeat with remaining orange and grapefruit.

Step: 4

Holding 1 orange over a bowl to catch juice, cut both sides of each segment away from the connective membrane and transfer to a separate bowl. Squeeze extra juice from the membranes into the bowl. Repeat with remaining orange and grapefruit.

Step: 5

Mix toasted walnuts, salad greens, and feta cheese into the bowl of orange and grapefruit segments.

Step: 6

Pour orange and grapefruit juice into a glass measuring cup. Add enough pomegranate juice to reach 1/3 cup. Whisk in 1 teaspoon orange zest, sugar, parsley, and salt. Whisk in oil until dressing is thick.

Step: 7

Drizzle dressing over salad.

Per Serving: 495 calories; protein 6.9g; carbohydrates 29.7g; fat 41g; cholesterol 16.7mg; sodium 510.1mg.

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