Pistachio 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-lemon dressing — just olive oil, fresh lemon juice, honey, and a pinch of spice — ties everything together with a warm, citrusy kick that keeps you going back for another forkful. For anyone navigating tree nut concerns, this salad is naturally built around fresh produce and a clean pantry dressing, with walnuts listed as a fully optional add-on you can simply leave out. That flexibility makes it easy to serve at a dinner party or pack for lunch without second-guessing a single ingredient. The pomegranate arils do a lot of heavy lifting here — they add a jewel-like pop of color and a burst of tartness that makes the whole bowl feel a little special. Toss it right before serving so the arugula stays lively and the dressing doesn't wilt those delicate 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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