Beef Free Winter Citrus Salad with Turmeric-Ginger Dressing
Bright, jewel-toned citrus segments piled over peppery arugula make this winter salad one of the most visually stunning things you can put on a table without turning on the oven. Navel oranges, blood oranges, and grapefruit bring a gorgeous range of sweet and tart flavors, while creamy avocado and crunchy pistachios give every bite real substance. The turmeric-ginger dressing is the quiet star here — whisked together in minutes, it adds warmth and a golden hue that ties the whole bowl together beautifully. A little raw honey softens the lemon's edge just enough, and freshly grated ginger keeps things lively rather than heavy. This is the kind of salad that works just as well as a light lunch as it does alongside a holiday spread, and it comes together with almost no effort. Torn mint scattered over the top right before serving is optional, but it adds a fresh, aromatic finish that really elevates the dish.
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Learn more →Ingredients
4 servings
For the salad
- 2 navel oranges
- 1 large grapefruit
- 2 blood oranges
- 5 oz baby arugula
- 1 large avocado, pitted, peeled, and sliced
- ⅓ cup dry-roasted pistachios, roughly chopped
- ¼ small red onion, very thinly sliced
For the dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp raw honey
- 1 tsp ground turmeric
- ½ tsp fresh ginger, finely grated
- ¼ tsp black pepper, freshly ground
- ¼ tsp salt
For serving
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Make the dressing: in a small bowl, whisk together the olive oil, lemon juice, honey, turmeric, ginger, black pepper, and salt until smooth and fully combined.
- 2
Segment the citrus: working over the large mixing bowl to catch any juice, cut away the peel and pith from the navel oranges, grapefruit, and blood oranges, then slice between the membranes to release the segments. Discard the membranes.
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