Cinnamon Free Pomegranate & Mint Arugula Salad with Tomatoes
Bright, jewel-toned, and bursting with fresh flavor, this arugula salad is the kind of dish that looks like it took serious effort but comes together in minutes. Peppery greens meet juicy pomegranate arils, sweet cherry tomatoes, and cool torn mint for a combination that feels genuinely exciting on the plate. The dressing is a simple whisk of olive oil, lemon juice, honey, and a touch of cumin — warm and citrusy without leaning on any spice blends that might sneak in unwanted ingredients. For anyone navigating a sensitivity to cinnamon, that's actually a real concern with pre-made dressings and spice mixes, so building it from scratch here keeps everything clean and straightforward. The optional dry-roasted walnuts add a satisfying crunch and a little richness that rounds out all those bright, acidic notes beautifully. Serve it immediately after tossing so the arugula stays lively and the pomegranate seeds catch the light — this one is as gorgeous as it is delicious.
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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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