Gluten Free Pomegranate & Mint Arugula Salad with Tomatoes
Peppery arugula, jewel-bright pomegranate arils, and fresh mint come together in a salad that looks stunning on the table and tastes even better than it looks. The cherry tomatoes add a burst of sweetness, while the thinly sliced red onion gives every bite a little sharpness to keep things interesting. A quick whisked dressing of olive oil, lemon juice, honey, and a touch of cumin ties everything together with a bright, lightly spiced finish that feels anything but ordinary. Every single ingredient here is naturally free of gluten, so there's no label-reading stress or ingredient swapping required — just fresh produce and pantry staples doing their thing. The optional dry-roasted walnuts add a satisfying crunch and a little richness if you want to make it more substantial. This is the kind of salad that works as a light lunch, a dinner party starter, or a vibrant side next to grilled proteins. Toss it right before serving so the arugula stays crisp and the dressing stays lively.
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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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