Walnut Free Pomegranate & Mint Arugula Salad with Tomatoes
Bright, peppery arugula meets juicy pomegranate arils, sweet cherry tomatoes, and fresh torn mint in a salad that looks stunning on the table and comes together in minutes. The cumin-kissed lemon dressing ā just olive oil, fresh lemon juice, honey, and a pinch of spice ā ties everything together with a warm, citrusy lift that keeps every bite interesting. Because the walnuts listed in the recipe are explicitly marked optional, it's completely straightforward to leave them out and still have a full, satisfying dish with zero compromise on flavor or texture. The pomegranate arils bring all the crunch and jewel-like visual drama you could want, so nothing feels missing. Thinly sliced red onion adds a subtle bite that balances the natural sweetness of the fruit, and the whole salad is tossed and ready to serve in one bowl. It's the kind of effortless, crowd-pleasing starter that works equally well for a weeknight dinner or a dressed-up gathering.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp honey
- Ā¼ tsp ground cumin
- Ā¼ tsp salt
- ā tsp black pepper
For the salad
- 5 oz baby arugula
- 1 cup cherry tomatoes, halved
- Ā¾ cup pomegranate arils
- Ā¼ cup fresh mint leaves, torn
- Ā¼ cup red onion, very thinly sliced
- Ā¼ cup walnuts, dry-roasted and roughly chopped (optional)
Can be omittedwalnuts
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!