Beef Free Pomegranate & Mint Arugula Salad with Tomatoes
Bright, jewel-toned, and bursting with contrasting flavors, this arugula salad is the kind of dish that makes people stop and ask what's in it. Peppery baby greens meet juicy cherry tomatoes, ruby pomegranate arils, and torn fresh mint for a combination that feels both refreshing and a little luxurious. The dressing is a simple whisk-together situation — olive oil, lemon juice, honey, and a whisper of cumin — that ties every element together with a warm, citrusy brightness. Optional dry-roasted walnuts add a satisfying crunch and a nutty depth that takes the whole bowl up a notch. Everything here is entirely plant-based and naturally free from any meat, so there's zero need to swap or substitute a single thing. It comes together in just a few minutes, making it an effortless choice for weeknight dinners, holiday spreads, or any time you want something that looks far more impressive than the effort required.
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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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