Arrange GRAPEFRUIT, ORANGES, FENNEL, APPLE, POMEGRANATE, BEETS, ARUGULA, and WALNUTS on a chilled plate; cover and refrigerate up to 1 day before serving.
Combine CHAMPAGNE VINEGAR, OLIVE OIL, DIJON, AGAVE NECTAR, SALT, and PEPPER in a lidded jar, shake to combine.
Drizzle champagne vinaigrette over salad just before serving.
You can assemble produce and champagne vinaigrette (stored separately) up to 1 day in advance of serving; dress just before serving.
Yield: 4 cupsServing size: 1 cupNutrition facts are provided as a courtesy and are estimates based on unbranded ingredients acquired from a nutrition database. For accurate calculations, please refer to brand packaging information and consult your nutritionist.