Blood Orange Arugula Salad with Feta and Kalamata Olives
This fresh and colorful salad has a depth of flavor with the combination of arugula, blood oranges, kalamata olives, and feta. The blood orange vinaigrette brings it all together.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No Cooking
- Cuisine: American
Ingredients
Scale
Blood Orange Vinaigrette
- 3 tablespoons Lemon Juice, freshly squeezed
- 3 tablespoons Blood Orange Juice
- 1 1/2 teaspoon Blood Orange Zest
- 4 1/2 tablespoons Extra Virgin Olive Oil
- 1 1/2 teaspoon Garlic, minced
Blood Orange Arugula Salad
- 6 cups Arugula
- 1 1/2 cup Baby Spinach
- Handful of Mint, chopped
- 3/4 cup Red Onion, thinly sliced
- 3/4 cup Kalamata Olives, quartered
- 3/4 cup Feta Cheese, crumbled
- 4 Blood Oranges, peeled and sliced or cubed
Instructions
- In a small jar, whisk together 3 tablespoons each of freshly squeezed lemon and blood orange juice, 1 1/2 teaspoon of blood orange zest, 4 1/2 tablespoons of extra virgin olive oil, a d 1 1/2 teaspoon minced garlic.
- Combine 6 cups of arugula, 1 1/2 cups baby spinach, a handful of chopped mint, 3/4 cup of red onion, 3/4 cup of kalamata olives, and 3/4 cup of feta cheese in a salad bowl. Toss and either add 4 peeled and cubed (or sliced) blood orange on top of the salad.
- When ready to serve, drizzle the vinaigrette on top.
- ENJOY!!
Notes
- Even though this recipe calls for blood oranges, you could easily substitute navel oranges.
- Pick the olives from the olive bins in the produce department because they tend to be tastier.
Nutrition
- Serving Size: 1/6 of the salad
- Calories: 406
- Sugar: 16 g
- Sodium: 1084 mg
- Fat: 32 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 28 m