Cashew Free Pomegranate & Mint Arugula Salad with Tomatoes
Bright, peppery arugula meets juicy pomegranate arils, sweet cherry tomatoes, and a handful of torn fresh mint in a salad that looks stunning and comes together in minutes. The dressing is a simple whisk of olive oil, lemon juice, honey, and a pinch of cumin — warm and citrusy without overpowering the fresh ingredients. For anyone navigating tree nut allergies, salads can be a minefield at restaurants and delis where cashews sneak into everything from dressings to toppings, but every component here is straightforward and easy to verify. The optional walnuts are a separate, clearly labeled add-on, so you stay in full control of what goes into the bowl. That pop of pomegranate against the bitter greens and sharp red onion creates a flavor balance that feels genuinely restaurant-worthy. Serve it immediately after tossing so the arugula stays crisp and the dressing doesn't wilt the leaves — it's the kind of salad that disappears fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!