- 1/2 cup chopped walnuts
- 2 large oranges, zested
- 1 pink grapefruit
- 1 (5 ounce) bag mixed salad greens
- 1/2 cup crumbled feta cheese
- Dressing:
- 2 tablespoons pomegranate juice, or more as needed
- 2 tablespoons white sugar
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 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.
05/09/2018
recipepes.com
Citrus Walnut Salad, recipe
PT15M
PT1H
5
455 calories
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