Vegetarian Pomegranate & Mint Arugula Salad with Tomatoes
Peppery arugula, jewel-bright pomegranate arils, and sweet cherry tomatoes make this one of those salads that looks almost too pretty to eat — almost. The torn fresh mint adds a cooling lift that plays beautifully against the slight bitterness of the greens, while a cumin-kissed lemon dressing ties everything together with a warm, citrusy punch. That dressing comes together in minutes with just a whisk and a small bowl, so there's no fuss standing between you and something genuinely impressive. Optional dry-roasted walnuts scattered over the top add a satisfying crunch and a little richness if you want to take it up a notch. Every ingredient here is whole, fresh, and plant-based, making it an effortless fit for meat-free eating without any substitutions or compromises. Serve it immediately after tossing so the arugula stays lively and the pomegranate arils 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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