Ingredients

• 0.5 cups chopped walnuts
• 2 large oranges , zested
• 1 pink grapefruit
• 1 , 5 ounce
• 0.5 cups crumbled feta cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
2. 2 Toast walnuts in the preheated oven until golden brown and fragrant, about 5 minutes.
3. 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.
4. 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.
5. 5 Mix toasted walnuts, salad greens, and feta cheese into the bowl of orange and grapefruit segments.
6. 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.
7. 7 Drizzle dressing over salad.

Nutrition per serving