
Bright, jewel-toned citrus segments layered over peppery arugula make this winter salad one of the most visually stunning things you can put on a table. Navel oranges, blood oranges, and grapefruit are properly segmented — peel, pith, and membrane removed — so every bite is clean, juicy, and tender. Creamy avocado slices and thinly shaved red onion add contrast, while dry-roasted pistachios bring just enough crunch and richness to make this feel like a complete dish rather than a side thought. The turmeric-ginger dressing is whisked together in minutes and does serious work: honey rounds out the lemon, black pepper activates the turmeric, and the whole thing clings beautifully to the greens. For anyone navigating tree nut concerns, it's worth noting that pistachios are the only nut here, and there's no cashew in sight — not in the dressing, not hidden in a creamy base, nowhere. Torn fresh mint at the end is optional but genuinely elevates the whole bowl with a cool, herby finish. This one is best served immediately after dressing so the arugula stays lively and the citrus stays bright.
Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings















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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
