Sunset Harvest Salad with Citrus Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant, no-cook salad bursting with color and fresh flavors that transforms ordinary greens into a joyful meal. This vegetarian-inspired salads ready in about 15 minutes pairs mixed baby greens, halved cherry tomatoes, diced 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 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

• 4 cups mixed baby greens
• 1 cup, halved cherry tomatoes
• 1/2 cup, diced cucumber
• 1/4 cup, thinly sliced red onion
• 1/2 cup, crumbled feta cheese
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh orange juice
• 1 tbsp lemon juice
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: In a large bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh orange juice, 1 tbsp lemon juice, 1 tsp honey, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
2. Step 2: Add 4 cups mixed baby greens, 1 cup halved cherry tomatoes, 1/2 cup diced cucumber, and 1/4 cup thinly sliced red onion to the bowl, then toss gently until all greens are evenly coated with dressing.
3. Step 3: Divide salad among plates, top with 1/2 cup crumbled feta cheese, and serve immediately while greens are crisp and vibrant.