Paleo Winter Citrus Salad with Turmeric-Ginger Dressing
Bright, jewel-toned citrus segments layered over peppery arugula make this one of the most visually stunning salads you can put on a winter table. The combination of navel oranges, blood oranges, and grapefruit brings a sweet-tart complexity that feels genuinely seasonal, while creamy avocado and crunchy pistachios round out every bite with satisfying texture. The real star is the turmeric-ginger dressing — whisked together with raw honey, fresh lemon juice, and extra virgin olive oil, it's warm and vibrant without a single ingredient that falls outside whole-food eating. Because every component here is naturally unprocessed, there's no need to audit labels or swap anything out — it just works as written. The torn mint garnish is optional, but it adds a fresh lift that ties the whole bowl together beautifully. Serve it immediately after dressing so the arugula stays lively and the citrus holds its shape.
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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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