Celery Free Pomegranate & Mint Arugula Salad with Tomatoes
Bright, jewel-toned, and bursting with contrasting flavors, this arugula salad is the kind of dish that looks like it took serious effort but comes together in minutes. Peppery baby arugula meets juicy cherry tomatoes, ruby pomegranate arils, and torn fresh mint for a combination that feels both refreshing and a little luxurious. The simple lemon-cumin vinaigrette ties everything together with a warm, citrusy backbone that keeps each bite interesting without overpowering the greens. For anyone navigating celery allergies or sensitivities, this recipe is a genuinely stress-free option — every ingredient is straightforward, and there's nothing hidden in the dressing that could catch you off guard. Optional dry-roasted walnuts add a satisfying crunch if you want a little extra texture and richness. Serve it immediately after tossing so the arugula stays lively and the pomegranate arils glisten — this one is as beautiful on the table as it is on the palate.
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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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