Blood Orange & Arugula Salad with Feta & Fig Vinaigrette

Blood Orange & Arugula Salad

with Feta & Fig Vinaigrette

15 MIN
$10.99 Serves 2-4
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. This vibrant salad brings together seasonal blood orange, arugula, and cucumbers with a sweet and tangy vinaigrette made with diced shallot, fig spread, and apple cider vinegar. We're finishing it off with garnishes of crumbled feta, crunchy almonds, and pickled peppers.
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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    270 Cals (est.)
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fresh
ingredients
Blood Orange & Arugula Salad with Feta & Fig Vinaigrette
Title
  • 4 oz Arugula
  • 1 Blood Orange
  • 2 Persian Cucumbers
  • 1 Shallot
  • 1½ oz Feta Cheese
  • ½ oz Pickled Peppadew Peppers
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Fig Spread
  • 2 Tbsps Sliced Roasted Almonds
time-saving
tips & techniques
step-by-step
instructions
1 Prepare the ingredients

Wash and dry the fresh produce. Peel and small dice the shallot. In a large bowl, combine the diced shallot, vinegar, fig spread, and 1 tablespoon of olive oil. Season with salt and pepper; whisk to combine. Peel the orange; halve lengthwise, then thinly slice crosswise. Halve the cucumbers lengthwise, then thinly slice crosswise. Roughly chop the peppers.

2 Make the salad & serve your dish

To the bowl of vinaigrette, add the sliced orange and sliced cucumbers; toss to combine. Add the arugula and season with salt and pepper; toss to coat. Serve the salad garnished with the chopped peppers, almonds, and cheese (crumbling before adding). Enjoy!

Tips from Home Chefs

1 Prepare the ingredients

Wash and dry the fresh produce. Peel and small dice the shallot. In a large bowl, combine the diced shallot, vinegar, fig spread, and 1 tablespoon of olive oil. Season with salt and pepper; whisk to combine. Peel the orange; halve lengthwise, then thinly slice crosswise. Halve the cucumbers lengthwise, then thinly slice crosswise. Roughly chop the peppers.

2 Make the salad & serve your dish

To the bowl of vinaigrette, add the sliced orange and sliced cucumbers; toss to combine. Add the arugula and season with salt and pepper; toss to coat. Serve the salad garnished with the chopped peppers, almonds, and cheese (crumbling before adding). Enjoy!

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