Mediterranean Diet Friendly Pomegranate & Mint Arugula Salad with Tomatoes
Peppery arugula, jewel-bright pomegranate arils, and a handful of torn fresh mint come together in a bowl that looks almost too pretty to eat — almost. The dressing is a simple whisk of extra-virgin olive oil, fresh lemon juice, honey, and a pinch of cumin, which gives it a warm, slightly exotic edge that ties every element together beautifully. Cherry tomatoes add a burst of sweetness, thinly sliced red onion brings a little bite, and if you toss in the optional dry-roasted walnuts, you get a satisfying crunch that makes this feel like a complete dish rather than a side. This is exactly the kind of recipe that fits naturally into a plant-forward, olive-oil-based way of eating — fresh produce, wholesome fats, and nothing processed in sight. It comes together in just a few minutes of whisking and tossing, which means it's just as doable on a busy weeknight as it is impressive enough for a dinner party spread. Serve it immediately after dressing so the arugula stays lively and the pomegranate arils keep their gorgeous pop.
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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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