Chestnut Free Turmeric-Ginger Arugula and Tomato Salad
Bright, peppery arugula meets juicy cherry tomatoes, cool cucumber, and crunchy walnuts in a salad that feels both refreshing and deeply satisfying. The real star is the golden dressing — a quick whisk of olive oil, fresh lemon juice, ground turmeric, and grated ginger that brings warmth and a subtle zing to every bite. A touch of honey rounds out the acidity just enough to keep things balanced without tipping into sweetness. Everything here is straightforward produce and pantry staples, so there's zero guesswork about what's actually in your bowl. For anyone navigating tree nut concerns around chestnuts specifically, it's worth knowing that walnuts are an entirely different species and are the only nut called for in this recipe — no chestnuts, chestnut flour, or chestnut-based ingredients anywhere in sight. Toss it together right before serving so the arugula stays lively and the dressing clings to every leaf. It works beautifully as a light lunch on its own or alongside grilled proteins for a more substantial spread.
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Learn more →Ingredients
4 servings
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp ground turmeric
- 1 tsp fresh ginger, finely grated
- 1 tsp honey
- ¼ tsp black pepper
- ¼ tsp salt
For the salad
- 5 oz baby arugula
- 1 cup cherry tomatoes, halved
- 1 cup english cucumber, thinly sliced
- ⅓ cup raw walnuts, roughly chopped
- ¼ cup red onion, very thinly sliced
- ¼ cup fresh flat-leaf parsley, roughly torn (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, turmeric, grated ginger, honey, black pepper, and salt until the dressing is smooth and evenly combined.
- 2
In a large salad bowl, combine the arugula, cherry tomatoes, cucumber, walnuts, red onion, and parsley, if using.
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