Citrus Spinach Salad with Feta and Cranberry Dressing

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

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

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.

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

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.