Citrus Spinach Salad with Feta and Cranberry Dressing

Summer citrus salads are always a must in our Texas heat. This spinach and grapefruit salad is a quick and easy fix that can be whipped up easily with most items you already keep in your pantry/kitchen. I can easily have this as a meal in itself but it works great as a side salad with a cool cucumber/alfalfa/tzatziki 1/2 sandwich. The options are endless and yours to create. Add some sliced strawberries for sweetness and bright, festive color.

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 491 Calories

Ingredients

• ½ teaspoon kosher salt
• ½ cup olive oil
• ½ cup coarsely chopped walnuts
• 1 teaspoon dried parsley
• ½ cup crumbled feta cheese
• 1 orange
• 2 each pink grapefruit
• 1 (5 ounce) package baby spinach leaves
• 2 tablespoons cranberry juice, or as needed
• 2 tablespoons turbinado sugar (such as Sugar in the Raw®)

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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

Step 5

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.