Gelatin Free Pomegranate & Mint Arugula Salad with Tomatoes
Bright, peppery arugula meets juicy pomegranate arils and sweet cherry tomatoes in a salad that looks stunning on the table and comes together in just a few minutes. The torn fresh mint adds an unexpected lift, and the cumin-lemon dressing ties every element together with a warm, citrusy edge that keeps you going back for another forkful. Many store-bought dressings and packaged salad kits sneak in gelatin-based stabilizers or coatings, so making everything from scratch here is genuinely the smarter move. A quick whisk of olive oil, lemon juice, honey, and spices is all you need — no hidden additives, no label-reading stress. The optional dry-roasted walnuts add a satisfying crunch and a little richness without complicating the ingredient list at all. This is the kind of salad that works as a light lunch, a dinner party starter, or a colorful side that upstages everything else on the spread.
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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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