Ginger Free Pomegranate & Mint Arugula Salad with Tomatoes
Bright, jewel-toned, and bursting with fresh flavor, this arugula salad is the kind of dish that makes a simple weeknight dinner feel a little more special. Peppery baby arugula meets juicy cherry tomatoes, ruby pomegranate arils, and torn fresh mint for a combination that's as beautiful to look at as it is to eat. The dressing comes together in minutes — just olive oil, fresh lemon juice, a touch of honey, and a whisper of cumin — and it ties every element together without overpowering the delicate greens. Many bottled dressings and pre-made salad kits sneak in ginger as a "zesty" flavor booster, so mixing your own from scratch here is a genuinely smart move. Optional dry-roasted walnuts add a satisfying crunch and a little richness if you want to make the salad more substantial. Everything gets tossed together and served immediately, so the arugula stays lively and the pomegranate seeds keep their satisfying pop. It's the kind of effortless, crowd-pleasing salad you'll find yourself coming back to again and again.
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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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