Barley Free Pomegranate & Mint Arugula Salad with Tomatoes
Peppery arugula, juicy pomegranate arils, and sweet cherry tomatoes come together in a salad that feels genuinely celebratory without requiring much effort at all. The torn fresh mint adds a cooling brightness that plays beautifully against the cumin-laced lemon dressing, making every bite layered and lively. For anyone navigating grain sensitivities, salads can still be a minefield when store-bought dressings sneak in malt vinegar or other barley-derived additives — here, the dressing is whisked together from scratch using olive oil, lemon juice, honey, and spices, so you know exactly what's going in. Thinly sliced red onion gives a gentle sharpness that ties everything together, and the optional dry-roasted walnuts add a satisfying crunch if you want a little more substance. The whole thing comes together in minutes and is best served right away while the arugula is still crisp and the dressing is fresh. It's the kind of salad that earns compliments at a dinner party but is honestly easy enough for a Tuesday lunch.
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Learn more →Ingredients
4 servings
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp honey
- ¼ tsp ground cumin
- ¼ tsp salt
- ⅛ tsp black pepper
For the salad
- 5 oz baby arugula
- 1 cup cherry tomatoes, halved
- ¾ cup pomegranate arils
- ¼ cup fresh mint leaves, torn
- ¼ cup red onion, very thinly sliced
- ¼ cup walnuts, dry-roasted and roughly chopped (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, honey, cumin, salt, and black pepper until the dressing is smooth and emulsified.
- 2
Add the arugula, cherry tomatoes, pomegranate arils, mint, and red onion to a large salad bowl.
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