Yeast 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 — no fermented ingredients, no vinegar, nothing that raises a flag for anyone avoiding yeast. That lemon-based dressing is actually a smart swap because it delivers all the tang and brightness you'd expect without relying on anything cultured or fermented. Thinly sliced red onion adds a little bite, and the optional dry-roasted walnuts bring a satisfying crunch that makes this feel like a complete dish rather than just a side. Everything here is whole, fresh, and straightforward, which means you can put it on the table with total confidence. Toss it right before serving so the arugula stays lively and the pomegranate arils keep their jewel-like pop.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!