Ingredients
4
4 servings
- •0.5 cup chopped walnuts
- •2 large oranges, zested
- •1 pink grapefruit
- •1 (5 ounce) bag mixed salad greens
- •0.5 cup crumbled feta cheese
- •2 tablespoons pomegranate juice, or more as needed
- •2 tablespoons white sugar
- •1 teaspoon dried parsley
- •0.5 teaspoon salt
- •0.5 cup vegetable oil
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
- Toast walnuts in the preheated oven until golden brown and fragrant, about 5 minutes.
- 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.
- 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.
- Mix toasted walnuts, salad greens, and feta cheese into the bowl of orange and grapefruit segments.
- 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.
- Drizzle dressing over salad.
Nutritional Facts
Per 4 servings
- Calories: 495
- Carbohydrate: 30g
- Fat: 41g
- Fiber: 5g
- Protein: 7g
- Sugar: 23g
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