Pork 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 — and it tastes just as good as it looks. 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 slices and crunchy dry-roasted pistachios add richness and texture, while thinly sliced red onion gives the whole bowl a little edge. The real star, though, is the turmeric-ginger dressing — a golden, lightly sweet vinaigrette that ties every element together with warmth and a subtle kick. Everything here is naturally free of pork and pork-derived ingredients, so there's no label-reading required and no substitutions to stress over. It's the kind of salad that works as a showstopping starter or a light standalone meal, especially when you finish it with a handful of torn fresh mint.
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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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