Hazelnut Free Winter Citrus Salad with Turmeric-Ginger Dressing
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 carefully segmented so every bite is clean and juicy, with none of the bitter pith getting in the way. Creamy avocado and thinly sliced red onion add contrast, while dry-roasted pistachios bring a satisfying crunch that keeps the whole bowl interesting. The real star, though, is the turmeric-ginger dressing — a golden, honey-kissed vinaigrette that ties every element together with warmth and a gentle zing. For anyone navigating tree nut concerns, pistachios are a safe choice here, and the recipe relies entirely on whole, straightforward ingredients with no hidden sauces or processed shortcuts to second-guess. It comes together in just a few simple steps, making it an easy but genuinely impressive option for a holiday spread or a bright weeknight dinner. Finish it with a handful of torn fresh mint and serve immediately so the arugula stays lively and the colors stay vivid.
About FigFig 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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!