Vegetarian Winter Citrus Salad with Turmeric-Ginger Dressing
Bright, jewel-toned citrus segments piled over peppery arugula make this one of those salads that genuinely stops people in their tracks before they even take a bite. Navel oranges, blood oranges, and grapefruit are carefully segmented so every forkful is juicy and clean, with none of the bitter pith getting in the way. Creamy avocado and crunchy dry-roasted pistachios add richness and texture that turn this into something far more satisfying than a typical side salad. The real star, though, is the turmeric-ginger dressing — a zippy, golden blend of olive oil, lemon juice, honey, and freshly grated ginger that ties every element together with a warm, slightly spicy edge. It comes together in a single bowl with no cooking required, which means you get maximum flavor for minimal effort. Torn fresh mint scattered over the top at the end adds an herby brightness that makes the whole thing feel a little extra special.
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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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