Wheat 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 — and it tastes every bit as good as it looks. Navel oranges, blood oranges, and grapefruit bring a gorgeous range of sweet and tart flavors, while creamy avocado and crunchy pistachios give it real substance. The turmeric-ginger dressing is the secret weapon here: whisked together with fresh lemon juice, raw honey, and a crack of black pepper, it's warm, bright, and just a little exotic. Every single ingredient in this recipe is naturally free of wheat, so there's no swapping, substituting, or label-scanning required — it just works as written. This is the kind of salad that feels fancy enough for a dinner party but comes together in minutes with nothing more than a knife and a mixing bowl. Torn fresh mint over the top is optional, but highly recommended for that extra pop of freshness.
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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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