Shellfish 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 stunning and comes together in minutes. The dressing is a simple whisk of extra-virgin olive oil, fresh lemon juice, honey, and a pinch of cumin — earthy, citrusy, and just sweet enough to balance the arugula's bite. Thinly sliced red onion adds a little sharpness, and if you want some crunch, dry-roasted walnuts scattered on top take it over the edge. Every single ingredient here is naturally free from shellfish and any seafood-adjacent concerns, so there's no label-reading required and no substitutions needed — just fresh, whole produce and pantry staples. It's the kind of salad that works as a light lunch, a dinner party starter, or a vibrant side next to almost anything off the grill. Toss it right before serving so the arugula stays lively and the pomegranate arils keep their gorgeous jewel-like 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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