Orange-and-Black Salad Platter

Orange-and-Black Salad PlatterRecipe
Photo: Kate Sears; Styling: Gerri Williams for James Reps


Skip the food coloring this year and bring Halloween hues to the table in the form of a healthy salad, instead. Orange slices, black Kalamata olives, feta, and a red wine vinaigrette infuse this arugula salad with bright Mediterranean flavors.
Serves: 8

Cost per Serving:



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6 oranges
5 ounces baby arugula (about 6 cups lightly packed)
1 cup chopped pitted kalamata olives
2 1/2 ounces crumbled feta (about 2/3 cup)
2 tablespoons honey
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
Salt and pepper


Prep: 20 Minutes

1. Cut tops and bottoms off 5 oranges, then cut away and discard peel and white pith. Cut each orange crosswise into 1/4-inch-thick slices, removing any seeds.

2. Line a large platter with arugula. Arrange orange slices decoratively on top, leaving a border of arugula showing around edges. Scatter olives and feta evenly over top.

3. Juice remaining orange into a medium bowl, straining out any seeds. Whisk in honey and vinegar, then slowly drizzle in olive oil. Season dressing with salt and pepper. Drizzle some dressing over salad and serve immediately, with additional dressing on the side.

Created date

September 2014

Nutritional Information

Calories 199
Fat 13 g
Satfat 3 g
Protein 3 g
Carbohydrate 20 g
Fiber 3 g
Cholesterol 8 mg
Sodium 261 mg