Spectrum Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

A vibrant, rainbow-colored salad that captures the full spectrum of light with its dazzling array of colorful vegetables and citrus vinaigrette. This american-inspired salads (vegetarian) ready in about 20 minutes pairs mixed greens, red bell pepper, yellow bell pepper 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 180 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 red bell pepper
• 1 cup yellow bell pepper
• 1 cup orange carrots
• 1 cup purple cabbage
• 1 cup grapefruit segments
• 1/2 cup avocado
• 2 tbsp olive oil
• 2 tbsp fresh orange juice
• 1 tbsp honey
• 1 tsp grated orange zest
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Wash and dry 4 cups mixed greens. Dice 1 cup red bell pepper, 1 cup yellow bell pepper, and 1 cup orange carrots into 1/2-inch cubes. Julienne 1 cup purple cabbage and slice 1/2 cup avocado into thin wedges.
2. Step 2: In a large bowl, combine the greens, peppers, carrots, cabbage, grapefruit segments, and avocado. Toss gently to mix.
3. Step 3: In a small bowl, whisk 2 tbsp olive oil, 2 tbsp fresh orange juice, 1 tbsp honey, 1 tsp grated orange zest, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
4. Step 4: Pour the dressing over the salad and toss until all ingredients are evenly coated. Serve immediately at room temperature.