Pecan Free Turmeric-Ginger Arugula and Tomato Salad
This vibrant salad is a bright, bold bowl that earns its place at any table. Peppery arugula meets juicy cherry tomatoes, cool cucumber, and thinly sliced red onion for a combination that feels fresh and lively with every bite. The real star is the golden dressing — a zippy blend of lemon juice, turmeric, grated ginger, and honey that brings warmth and a subtle sweetness without overpowering the greens. Walnuts add a satisfying crunch and richness, making this feel like a complete dish rather than a simple side. For anyone navigating tree nut concerns, it's worth noting that this recipe calls specifically for walnuts and contains no pecans anywhere in the ingredient list, so there's no guesswork involved. Everything comes together in just a few minutes of whisking and tossing, which makes it an easy go-to when you want something nourishing that doesn't feel like a compromise. Serve it immediately after dressing so the arugula stays perfectly crisp and the colors stay stunning.
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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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