Seed Oil Free Pomegranate & Mint Arugula Salad with Tomatoes
Bright, peppery arugula meets juicy pomegranate arils, sweet cherry tomatoes, and a handful of torn fresh mint in a salad that looks like it belongs on a restaurant menu but comes together in minutes. The dressing is where this recipe really shines — extra-virgin olive oil whisked with fresh lemon juice, honey, and a pinch of cumin creates something tangy, subtly sweet, and completely clean. No canola, no sunflower, no mystery blends — just real olive oil doing exactly what it was made to do. For anyone navigating the frustrating reality that most bottled dressings are loaded with refined vegetable or seed oils, making your own here is genuinely effortless and far more flavorful. The optional dry-roasted walnuts add a satisfying crunch and richness without introducing any unwanted oils into the mix. Toss everything together right before serving so the arugula stays lively and the pomegranate arils keep their little burst of sweetness. It works beautifully as a starter, a light lunch, or a vibrant side alongside almost anything off the grill.
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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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