Oats 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 cumin-laced lemon dressing ties everything together with a warm, citrusy kick that keeps each bite interesting from start to finish. Cherry tomatoes add a juicy pop of sweetness, while thinly sliced red onion brings just enough sharpness to balance the honey in the vinaigrette. For anyone navigating grain sensitivities, this kind of fresh, produce-forward dish is a genuine relief — every single ingredient here is naturally free of oats and oat derivatives, no label-checking required. Optional dry-roasted walnuts add a satisfying crunch and a little richness if you want to make it more substantial. It works beautifully as a starter, a light lunch, or a vibrant side alongside grilled proteins. Toss it right before serving so the arugula stays lively and the dressing doesn't wilt those gorgeous leaves.
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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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