Capsaicin Free Pomegranate & Mint Arugula Salad with Tomatoes
Bright, jewel-toned, and bursting with fresh flavor, this arugula salad is the kind of dish that makes a simple weeknight feel a little more special. Pomegranate arils bring juicy pops of sweetness, while torn mint leaves and peppery arugula keep every bite lively and aromatic. The lemon-honey dressing — whisked together with a touch of cumin and good olive oil — ties everything together with a gentle tang that lets the produce shine. For anyone navigating capsaicin sensitivities, salads can be a minefield of hidden chili flakes, spiced dressings, or peppery heat buried in store-bought vinaigrettes, but every component here is naturally free of that concern. Cherry tomatoes add a soft, summery sweetness, and the optional dry-roasted walnuts give the whole bowl a satisfying crunch without any heat. It comes together in just a few minutes of whisking and tossing, making it an effortless choice for a starter, a light lunch, or a colorful side alongside your main.
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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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