Coconut Free Pomegranate & Mint Arugula Salad with Tomatoes
Bright, peppery arugula meets jewel-like pomegranate arils, sweet cherry tomatoes, and cool torn mint in a salad that looks like it belongs on a restaurant table but comes together in minutes. The dressing is a simple whisk of extra-virgin olive oil, fresh lemon juice, honey, and a pinch of cumin — no blender, no fuss, just a clean and lively vinaigrette that ties every element together beautifully. Many store-bought dressings and packaged salad kits sneak in coconut-derived oils or emulsifiers, so making everything from scratch here means you know exactly what's going in the bowl. The thinly sliced red onion adds a gentle bite that balances the natural sweetness of the pomegranate, while the optional dry-roasted walnuts bring a satisfying crunch if you want a little extra texture. It's the kind of salad that works as a stunning starter, a light lunch, or a vibrant side alongside grilled proteins. Toss it right before serving so the arugula stays perky and the dressing doesn't wilt those delicate leaves.
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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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