Turmeric Free Pomegranate & Mint Arugula Salad with Tomatoes
Bright, jewel-toned, and bursting with contrasting flavors, this arugula salad is the kind of dish that looks like it took serious effort but comes together in minutes. Peppery greens meet juicy cherry tomatoes, ruby pomegranate arils, and cool torn mint for a combination that feels genuinely exciting on the plate. The dressing is a simple whisk of olive oil, lemon juice, honey, cumin, salt, and pepper — clean, zesty, and completely free of any golden spice blends that can sneak turmeric into an otherwise straightforward vinaigrette. That matters more than you'd think, since many store-bought dressings and spice mixes use turmeric as a background ingredient without making it obvious on the label. Optional dry-roasted walnuts add a satisfying crunch and a little richness if you want to round the salad out into something more substantial. Toss everything together right before serving so the arugula stays lively and the pomegranate arils keep their pop. It's the kind of salad that converts people who claim they don't like salad.
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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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