Rainbow Salad with Citrus Vinaigrette and Toasted Nuts

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A rainbow-colored salad with crisp vegetables, tangy citrus vinaigrette, and toasted nuts. This mediterranean-inspired salads (vegetarian) ready in about 25 minutes pairs mixed greens, cherry tomatoes, cucumber into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups mixed greens
• 1 cup, halved cherry tomatoes
• 1 medium, diced cucumber
• 1/2 cup, thinly sliced red onion
• 1 cup, julienned carrots
• 1, diced avocado
• 1 cup orange segments
• 1 cup grapefruit segments
• 1/3 cup toasted walnuts
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a large bowl, combine 4 cups mixed greens, 1 cup halved cherry tomatoes, 1 diced cucumber, 1/2 cup thinly sliced red onion, 1 cup julienned carrots, 1 diced avocado, 1 cup orange segments, and 1 cup grapefruit segments.
2. Step 2: In a small jar, combine 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp honey, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper. Shake until emulsified.
3. Step 3: Pour the vinaigrette over the salad and toss gently to coat. Sprinkle with 1/3 cup toasted walnuts and serve immediately.