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.
Preparation Time
25 mins
Cooking Time
5 mins
Total Time
30 mins
Calories
495 Calories
Recipe Instructions
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.
Ingredients
½ teaspoon salt
½ cup vegetable oil
½ cup chopped walnuts
2 tablespoons white sugar
1 teaspoon dried parsley
½ cup crumbled feta cheese
2 large oranges, zested
1 pink grapefruit
1 (5 ounce) bag mixed salad greens
2 tablespoons pomegranate juice, or more as needed
