Vegetarian Turmeric-Ginger Arugula and Tomato Salad
Peppery arugula gets a serious upgrade here, dressed in a bright, golden vinaigrette built from fresh ginger, ground turmeric, and a squeeze of lemon. The result is bold and a little unexpected — earthy, tangy, and just slightly sweet from a touch of honey. Crisp cucumber, juicy halved cherry tomatoes, and roughly chopped walnuts add texture at every turn, while thin-sliced red onion gives the whole bowl a satisfying bite. Everything comes together in minutes with just a whisk and a toss, making it an effortless choice for a weeknight side or a light lunch. The dressing is entirely plant-based and made from pantry staples, so there's no guesswork about hidden animal products sneaking in. Serve it immediately after tossing so the arugula stays lively and the colors stay vivid — this one is as beautiful on the table as it is on the palate.
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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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