Step 1

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

Step 2

Toast walnuts in the preheated oven until golden brown and fragrant, about 5 minutes.

Step 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.

Step 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.

Step 5

Mix toasted walnuts, salad greens, and feta cheese into the bowl of orange and grapefruit segments.

Step 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.

Step 7

Drizzle dressing over salad.