Sun-Drenched Beet and Orange Salad with Toasted Walnut Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A vibrant, earthy-sweet salad featuring roasted beets and citrus, dressed in a nutty vinaigrette that captures the essence of golden hour. This mediterranean-inspired salads (vegan, gluten-free) ready in about 20 minutes pairs large, peeled and sectioned orange, toasted walnuts, finely sliced red onion 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 220 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

• 2 medium, peeled and diced into 1/2-inch cubes beets
• 1 large, peeled and sectioned orange
• 1/4 cup, toasted walnuts
• 1/2 cup, finely sliced red onion
• 2 cups (arugula and baby spinach) mixed greens
• 3 tbsp extra virgin olive oil
• 1 tbsp, fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp honey
• to taste salt
• to taste black pepper

Instructions

1. Step 1: Preheat a small skillet over medium heat and add 1/4 cup walnuts. Toast for 3-4 minutes, stirring frequently, until golden and fragrant — remove from heat and set aside.
2. Step 2: Place 2 medium peeled and diced beets (1/2-inch cubes) in a microwave-safe bowl, cover with a damp paper towel, and microwave for 5 minutes until tender.
3. Step 3: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1/2 tsp honey, salt, and freshly ground black pepper until emulsified.
4. Step 4: In a large salad bowl, combine 2 cups mixed greens, 1 peeled and sectioned orange, 1/2 cup finely sliced red onion, and the cooled diced beets. Drizzle with 2 tbsp of the vinaigrette and toss gently to coat.
5. Step 5: Divide the salad among plates, top with 1/4 cup toasted walnuts, and drizzle with the remaining vinaigrette.