Greens ’n Grapefruit Salad with Glazed Walnuts

Line rimmed baking sheet with foil; coat with cooking spray. In small nonstick skillet, combine walnuts, sugar and butter; over medium-high heat, cook, stirring occasionally, until sugar melts, 3 to 4 minutes. Cook, stirring constantly, until mixture turns golden brown, about 3 minutes. Immediately spread nut mixture over foil on baking sheet; cool. Break up walnuts.

Grate 2 teaspoon zest from grapefruit; reserve. Using sharp knife, cut slice off top and bottom of grapefruit. Stand fruit upright on cutting board; cut off remaining peel and white pith in sections, starting at top of fruit.

Holding grapefruit over bowl to catch juices, cut between membranes to release sections. Measure 2 tablespoons collected juice; stir into salad dressing with reserved zest. In large bowl, toss spinach, kale, red pepper, red onion. and walnuts. Stir dressing; drizzle over salad and toss. Add grapefruit sections; gently toss.