Pescatarian 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 torn fresh mint for a combination that feels both refreshing and a little luxurious. The cumin-laced lemon dressing ties everything together with a subtle warmth that keeps each bite interesting from start to finish. Thinly sliced red onion adds a gentle bite, and if you toss in the optional dry-roasted walnuts, you get a satisfying crunch that rounds out the whole bowl. Everything here is naturally plant-forward and completely free of meat, making it an effortless fit for a pescatarian table whether you're serving it as a starter or a light standalone meal. It's the kind of salad that actually gets requested again — vibrant enough to impress guests, simple enough to throw together on a weeknight.
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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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