Citrus and Asparagus Salad Recipe

Working over a bowl to catch any juice, carefully cut away the peel and white pith from the grapefruit, following its natural curve. Once peeled, cut the grapefruit lengthwise into quarters, then slice each quarter into 1/4-inch pieces.

Repeat this process with one of the oranges. Set the segmented fruit aside in the bowl.

Meanwhile, set up a steamer basket in a saucepan with a couple of inches of water at the bottom. Bring the water to a boil, then add the asparagus and steam for about 5 minutes, until the spears are just becoming tender and bright green.

Immediately transfer the steamed asparagus to a bowl of ice water to stop the cooking and preserve its crispness.

To assemble, toss the 5 ounces of spring greens with half of the remaining dressing. Arrange the dressed greens on a large serving platter or in a wide bowl.

Heap the dressed quinoa in the center of the greens, then layer the dressed asparagus and segmented citrus over the top. Finish by sprinkling with the 1/3 cup feta cheese and 1/4 cup pepitas, then drizzle with any last bit of remaining dressing.