Carrageenan Free Pomegranate & Mint Arugula Salad with Tomatoes
Bright, peppery arugula meets juicy pomegranate arils, sweet cherry tomatoes, and cool torn mint in a salad that looks stunning and comes together in minutes. The dressing is a simple whisked blend of extra-virgin olive oil, fresh lemon juice, honey, and a touch of cumin — no store-bought bottles, no hidden additives, just clean ingredients you can actually read. That matters more than it might seem, because many commercial dressings and even some packaged salad mixes sneak in thickeners and stabilizers that people with carrageenan sensitivities need to avoid. Making everything from scratch here means you stay completely in control of what goes into the bowl. The cumin adds a subtle warmth that ties the citrusy dressing to the jewel-like pomegranate seeds beautifully, and the optional dry-roasted walnuts bring a satisfying crunch if you want a little extra texture. Toss it gently, serve it immediately, and watch it disappear — this is the kind of salad that converts people who claim they don't like salad.
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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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