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Citrus Walnut Salad

Rated as 4.5 out of 5 Stars

"I created this salad as a nice fresh side to a light summer meal. Easy to change or customize for different tastes. You can plate the salad individually for a nice presentation."
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30 m servings 495
Original recipe yields 4 servings


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  1. Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
  2. Toast walnuts in the preheated oven until golden brown and fragrant, about 5 minutes.
  3. 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.
  4. 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.
  5. Mix toasted walnuts, salad greens, and feta cheese into the bowl of orange and grapefruit segments.
  6. 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.
  7. Drizzle dressing over salad.


  • Cook's Note:
  • Substitute olive oil for the vegetable oil if desired.

Nutrition Facts

Per Serving: 495 calories; 41 29.7 6.9 17 510 Full nutrition

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Read all reviews 2
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Fantastic salad! I didn't have pomegranate juice so substituted fresh lemon juice and it was great. Will make this one over and over again!

This was good but the directions regarding the orange and grapefruit were not very clear to me. In order to get enough juice for the dressing I took a couple segments of each and squeezed the ju...