Breastfeeding Friendly Pomegranate & Mint Arugula Salad with Tomatoes
Bright, jewel-toned, and bursting with fresh flavor, this salad is the kind of dish that feels indulgent while quietly doing a lot of good for your body. Baby arugula brings a peppery bite, while juicy pomegranate arils and halved cherry tomatoes add sweetness and a hit of antioxidants in every forkful. Fresh mint lifts the whole bowl with an herby freshness that makes it taste far more complex than the simple three-step prep would suggest. The lemon-honey dressing with a whisper of cumin ties everything together without any heavy cream or processed ingredients — just clean, whole-food flavor you can feel good about. For anyone navigating the extra nutritional demands of nursing, loading up on leafy greens, healthy fats from olive oil, and nutrient-dense toppings like walnuts is a genuinely smart move. The optional walnuts add a satisfying crunch and a boost of omega-3s, making this salad easy to customize depending on how hungry you are. Toss it together in minutes and serve immediately for the best texture — this one is as practical as it is pretty.
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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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