Walnut 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. The combination of navel oranges, blood oranges, and grapefruit brings a gorgeous range of sweet and tart flavors, while creamy avocado and thinly sliced red onion add depth and a little bite. The real star, though, is the turmeric-ginger dressing — whisked together with honey, lemon juice, and olive oil, it's warm and zingy in the best possible way. Pistachios bring the crunch and richness you want in a composed salad, and they do it without any of the cross-contamination concerns that come with tree nut mixes containing walnuts. Everything here is straightforward and fresh, with no hidden ingredients to second-guess. Torn mint scattered over the top right before serving ties the whole thing together with a cool, herby finish. This is the kind of salad that feels special enough for a dinner party but easy enough to pull off on a weeknight.
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!