Name: Citrus Spinach Salad with Feta and Cranberry Dressing
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Coarsely chopped walnuts - ½ cup; Orange - 1; Pink grapefruit - 2; Baby spinach leaves - 1 (5 ounce) package; Crumbled feta cheese - ½ cup; Cranberry juice, or as needed - 2 tablespoons; Olive oil - ½ cup; Turbinado sugar (such as Sugar in the Raw®) - 2 tablespoons; Dried parsley - 1 teaspoon; Kosher salt - ½ teaspoon

Ingredients for - Citrus Spinach Salad with Feta and Cranberry Dressing

1. Coarsely chopped walnuts ½ cup

2. Orange 1

3. Pink grapefruit 2

4. Baby spinach leaves 1 (5 ounce) package

5. Crumbled feta cheese ½ cup

6. Cranberry juice, or as needed 2 tablespoons

7. Olive oil ½ cup

8. Turbinado sugar (such as Sugar in the Raw®) 2 tablespoons

9. Dried parsley 1 teaspoon

10. Kosher salt ½ teaspoon

How to cook deliciously - Citrus Spinach Salad with Feta and Cranberry Dressing

1 . Stage

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

2 . Stage

Toast in the preheated oven until golden and fragrant, 4 to 5 minutes. Remove and set aside.

3 . Stage

Zest orange and reserve. Slice the tops and bottoms of grapefruit and cut along the curves, top-down, to remove skins and piths. Repeat with orange. Cut fruits into segments on a plate or shallow bowl, cutting from connective membranes and catching any extra juices (save juices for dressing). Squeeze segments lightly for extra juice.

4 . Stage

Combine toasted walnuts, spinach, feta cheese, and grapefruit and orange slices in a large mixing bowl.

5 . Stage

Pour grapefruit and orange juices into a measuring cup and add enough cranberry juice to reach 1/3 cup. Whisk in olive oil, turbinado sugar, 1 teaspoon reserved orange zest, parsley, and kosher salt until dressing is thickened. Drizzle over salad. Garnish with any remaining orange zest.