Macadamia Free Pomegranate & Mint Arugula Salad with Tomatoes
Bright, jewel-toned, and bursting with contrasting flavors, this arugula salad is the kind of dish that looks like it took serious effort but comes together in minutes. Peppery baby arugula meets juicy cherry tomatoes, ruby pomegranate arils, and fragrant torn mint for a combination that feels genuinely exciting on the plate. The dressing is a simple whisk of olive oil, fresh lemon juice, honey, and a touch of cumin — that warm spice note is subtle but makes everything taste more intentional. For anyone navigating tree nut concerns, it's worth knowing that the walnuts listed are completely optional, so you can leave them out without losing any of the salad's character. The pomegranate arils bring all the crunch and visual drama you'd want anyway. Thinly sliced red onion adds a little sharpness that balances the honey in the dressing beautifully. Toss it right before serving so the arugula stays lively, and don't be surprised when everyone asks for the recipe.
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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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