Eggless Pomegranate & Mint Arugula Salad with Tomatoes
Bright, peppery arugula meets jewel-like pomegranate arils and sweet cherry tomatoes in a salad that looks stunning on any table and comes together in just minutes. The torn fresh mint adds an unexpected lift, while the cumin-laced lemon dressing ties every element together with a warm, citrusy edge. Because the dressing is built from olive oil, lemon juice, honey, and spices, there's no mayo, no aioli, and absolutely nothing egg-based to worry about — just clean, vibrant flavor from start to finish. Thinly sliced red onion adds a gentle bite that balances the natural sweetness of the pomegranate, and if you want a little extra texture and richness, the optional dry-roasted walnuts are a genuinely great call. This is the kind of salad that works equally well as a weeknight side or a showstopper on a dinner party spread — it's colorful enough to impress without requiring any real effort. Toss it right before serving so the arugula stays crisp and the dressing coats every leaf perfectly.
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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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