Value-Added Harvest Salad with Citrus Vinaigrette

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

A vibrant, nutrient-packed salad featuring seasonal produce, toasted nuts, and a zesty citrus dressing that makes everyday ingredients feel extraordinary. This salads (vegetarian) ready in about 20 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 280 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

• 5 oz mixed greens
• 1 cup halved cherry tomatoes
• 1/2 cup thinly sliced cucumber
• 1/4 cup thinly sliced red onion
• 1/4 cup toasted almonds
• 1 orange
• 3 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1/4 tsp salt
• pinch black pepper

Instructions

1. Step 1: Zest and juice the orange, reserving 1 tbsp juice for dressing. Thinly slice the remaining orange segments and set aside.
2. Step 2: Whisk together orange juice, 3 tbsp olive oil, 1 tbsp white wine vinegar, 1 tsp honey, 1/2 tsp Dijon mustard, 1/4 tsp salt, and a pinch of black pepper until emulsified.
3. Step 3: In a large bowl, combine mixed greens, halved cherry tomatoes, sliced cucumber, and sliced red onion. Toss with 2 tbsp of the vinaigrette until evenly coated.
4. Step 4: Divide salad among plates, top with orange segments and toasted almonds. Drizzle with remaining vinaigrette and serve immediately.