Chicken Free Pomegranate & Mint Arugula Salad with Tomatoes
Bright, jewel-toned, and bursting with contrasting flavors, this arugula salad is the kind of dish that makes people stop mid-bite and ask for the recipe. Peppery greens meet juicy cherry tomatoes, sweet-tart pomegranate arils, and fragrant torn mint in a bowl that looks almost too pretty to toss. The dressing is a simple whisk-together situation — olive oil, fresh lemon juice, honey, and a touch of cumin — that ties every element together with a warm, citrusy depth. That hint of cumin is the quiet secret here, giving the whole salad a subtle earthiness that elevates it well beyond a basic side. Optional dry-roasted walnuts add a satisfying crunch and richness if you want to make it a little more substantial. Everything comes together in just a few minutes with zero cooking required, which makes it perfect for busy weeknights or as a showstopper addition to a dinner spread. It's entirely plant-based and built from whole, fresh ingredients, so there's nothing to second-guess — just a genuinely delicious salad you'll want to make on repeat.
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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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