Subscription Fee Salad with Citrus Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A refreshing spring salad with crisp greens, roasted beets, and a zesty orange-tarragon dressing, echoing the community's focus on subscription costs. This mediterranean-inspired salads (vegan) ready in about 20 minutes pairs mixed spring greens, roasted beets, walnuts 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 2, 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

• 5 oz mixed spring greens
• 1 cup diced roasted beets
• 1/2 cup toasted walnuts
• 1 large orange
• 2 tbsp chopped fresh tarragon
• 3 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar
• 1 tsp honey
• 1/2 tsp Dijon mustard

Instructions

1. Step 1: Zest and juice the orange, reserving 1 tbsp juice for dressing. Whisk together 2 tbsp orange juice, 3 tbsp olive oil, 1 tbsp white wine vinegar, 1 tsp honey, 1/2 tsp Dijon mustard, and 1 tbsp chopped tarragon until emulsified.
2. Step 2: In a large bowl, toss spring greens with 1 tbsp dressing until evenly coated. Arrange roasted beets and toasted walnuts over greens.
3. Step 3: Drizzle remaining dressing over salad, then garnish with orange zest and extra tarragon. Serve immediately while greens are crisp.