Citrus Spinach Salad with Feta and Cranberry Dressing recipe

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Ingredients

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

Nutrition Info

490.7 calories
carbohydrate: 28.2 g
cholesterol: 16.7 mg
fat: 40.9 g
fiber: 4 g
protein: 7 g
saturatedFat: 7.5 g
servingSize: -
sodium: 478.6 mg
sugar: 21 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  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.

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

  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.

Recipe Yield

4 servings

Recipe Note

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.

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