Chestnut 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 on any table. The lemon-cumin dressing comes together in seconds — just a whisk of olive oil, fresh lemon juice, honey, and a pinch of spice — and it ties every element together beautifully. For anyone navigating tree-nut concerns, it's worth noting that chestnuts are a common hidden ingredient in festive salads and specialty dressings, but every component here is straightforward and easy to verify. The optional walnuts can simply be left out if you're keeping things fully nut-free, and the salad loses none of its wow factor without them. Thinly sliced red onion adds a gentle bite that balances the sweetness of the pomegranate, making each forkful genuinely interesting. This is the kind of dish that disappears fast at a dinner party, and the good news is it takes almost no time to pull together.
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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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