
Bright, peppery arugula meets jewel-like pomegranate arils and fresh mint in a salad that looks stunning on the table and comes together in minutes. The lemon-cumin dressing — just olive oil, fresh lemon juice, honey, and a pinch of spice — ties everything together with a tangy, lightly sweet finish that makes every bite pop. Cherry tomatoes add a juicy burst of color, while thinly sliced red onion gives the whole bowl a gentle sharpness that keeps things interesting. For anyone navigating tree nut allergies, this kind of vibrant, restaurant-worthy salad can feel hard to find since so many dressed greens sneak in hazelnut oil or hazelnut-based vinaigrettes — here, every ingredient is straightforward and easy to verify. The optional walnuts are a separate, clearly labeled add-on, so it's simple to leave them out and still have a completely satisfying dish. Serve it immediately after tossing so the arugula stays crisp and the dressing stays bright — this one is best eaten fresh.
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In a small bowl, whisk together the olive oil, lemon juice, honey, cumin, salt, and black pepper until the dressing is smooth and emulsified.
Add the arugula, cherry tomatoes, pomegranate arils, mint, and red onion to a large salad bowl.
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