Nutmeg Free Pomegranate & Mint Arugula Salad with Tomatoes
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 simple lemon-and-olive-oil dressing gets a subtle warmth from ground cumin rather than any warming spices that might cause concern, so every ingredient here is completely straightforward and easy to verify. Cherry tomatoes add a juicy pop of color, while thinly sliced red onion brings just enough bite to balance the honey's gentle sweetness. If you want a little extra richness and crunch, a handful of dry-roasted walnuts scattered over the top does the job beautifully without complicating the flavor. Everything gets tossed together at the last second so the arugula stays lively and the pomegranate arils keep their satisfying little burst. It's the kind of salad that works as a light lunch, a dinner party starter, or a vibrant side next to almost anything off the grill.
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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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