Pecan Free Pomegranate & Mint Arugula Salad with Tomatoes
Bright, peppery arugula meets juicy pomegranate arils, sweet cherry tomatoes, and cool torn mint in a salad that looks stunning on the table and comes together in minutes. The cumin-laced lemon and olive oil dressing ties everything together with a warm, citrusy depth that feels far more sophisticated than the effort involved. For anyone navigating tree nut concerns, this recipe is naturally built around fresh produce and pantry staples — and the optional walnuts are easy to simply leave out without losing any of the dish's appeal. No swaps, no substitutions, no stress — just skip that last step and the salad stands beautifully on its own. The pomegranate arils do a lot of heavy lifting here, delivering little bursts of tart sweetness that make every bite feel lively and layered. This is the kind of salad that disappears fast at a dinner party, and nobody will miss a thing.
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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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