Peanut Free Winter Citrus Salad with Turmeric-Ginger Dressing
Bright, jewel-toned citrus segments layered over peppery arugula make this one of those salads that genuinely stops people in their tracks before they've even taken a bite. Navel oranges, blood oranges, and grapefruit are carefully segmented so every forkful is juicy and clean, with creamy avocado and thinly sliced red onion rounding out the textures beautifully. The real star is the turmeric-ginger dressing — a quick whisk of olive oil, lemon juice, honey, and warm spices that turns an already gorgeous plate into something deeply flavorful and a little unexpected. Dry-roasted pistachios add a satisfying crunch and richness without any cross-contact concerns, since this recipe keeps things completely free of peanuts from start to finish. It's the kind of dish that feels fancy enough for a holiday table but comes together with minimal effort and no cooking required beyond whisking a dressing. Torn fresh mint over the top is optional, but it adds a cool, herby lift that ties all the citrus notes together perfectly.
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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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