Red Meat Allergy Friendly Pomegranate & Mint Arugula Salad with Tomatoes
Bright, jewel-toned, and packed with bold flavor, this arugula salad is the kind of dish that makes a stunning impression with almost zero effort. Peppery baby arugula meets juicy cherry tomatoes, ruby pomegranate arils, and torn fresh mint for a combination that feels both refreshing and surprisingly satisfying. The cumin-laced lemon and olive oil dressing ties everything together with a warm, citrusy depth that keeps every bite interesting. Since the whole dish is built entirely from fresh produce, herbs, and pantry staples, there's nothing here to trigger red meat concerns — no hidden broths, no meat-based add-ins, just clean, vibrant ingredients from start to finish. Optional dry-roasted walnuts add a welcome crunch and a little extra richness if you want to round it out. It comes together in minutes with just a whisk and a toss, making it an ideal weeknight side or a showstopper addition to any spread.
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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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