Rice Free Pomegranate & Mint Arugula Salad with Tomatoes
Peppery arugula, jewel-bright pomegranate arils, and sweet cherry tomatoes make this salad one of the most visually stunning things you can put on a table with almost zero effort. Torn fresh mint lifts every bite, while thinly sliced red onion adds just enough sharpness to keep things interesting. The dressing comes together in seconds — olive oil, lemon juice, honey, and a whisper of cumin — and it ties all those bold flavors into something that feels genuinely restaurant-worthy. Because every single component here is naturally grain-free, there's no need to audit labels or swap anything out; the recipe just works as written. Optional dry-roasted walnuts add a satisfying crunch if you want a little more substance. Toss it right before serving so the arugula stays lively and the pomegranate seeds keep their gorgeous pop.
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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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