Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In



Muhammara Salad

This salad is inspired by a Levantine dip called muhammara, which is made a vibrant color by roasting red peppers.

Lock Icon

Become a member to unlock this story and receive other great perks.

Already have an Outside Account? Sign in

Outside+ Logo

Intro Offer
$3.99 / month*

  • A $500 value with everything in the Print + Digital Plan plus 25+ benefits including:
  • Member-only content on all publications in the Outside network like Oxygen, Better Nutrition, Yoga Journal, Outside and more
  • Outside Learn, our new online education hub loaded with more than 2,000 videos across 450 lessons
  • More than 100 diet-specific meal plans
  • Today’s Plan training platform with customized training plans
  • Extended member-only yoga pose library with how-to instruction
  • Annual subscription to Outside magazine
Join Outside+
Clean Eating

Digital + Print
Intro Offer
$2.99 / month*

  • Annual subscription to Clean Eating magazine
  • Access to all member-exclusive content on
  • Ad-free access to
Join Clean Eating

*Outside memberships are billed annually. Print subscriptions available to U.S. residents only. You may cancel your membership at anytime, but no refunds will be issued for payments already made. Upon cancellation, you will have access to your membership through the end of your paid year. More Details

The traditional dish is thought to be originally from Aleppo, Syria, but is now used across the region. Here, we bring all of those flavors to this salad with a modern twist over a bed of arugula. Try it with our Shish Tawook or grilled halloumi slices.

25 min



  • ⅓ cup unsalted walnuts
  • ½ tsp coriander seeds
  • ½ tsp ground cumin
  • 1 lemon, juiced
  • 1 tbsp pomegranate molasses or balsamic reduction
  • 1 tsp sea salt
  • ⅓ cup extra-virgin olive oil
  • 1 cup cherry tomatoes
  • 1 bell pepper, cut into 1-inch pieces
  • 5 cups arugula


  • 4 metal or wooden skewers (soaked if using wooden)


  1. Preheat a greased grill to medium-high.
  2. Prepare dressing: Heat a small skillet on medium. Add walnuts and toast for 2 to 3 minutes. Add coriander seeds for 1 minute, until slightly brown. Add cumin for an additional 1 minute, turn off heat and transfer to a mortar and pestle. Grind all ingredients together coarsely, keeping walnut pieces around ¼ inch in size. (Alternatively, add all ingredients to a food processor and pulse 5 to 6 times.)
  3. In a small bowl, whisk together lemon juice, pomegranate molasses and salt. Drizzle in oil slowly as you whisk, until combined and thickened. Whisk in the spice-walnut mixture to oil mixture. Set aside.
  4. Prepare veggies: Stack tomatoes and bell pepper on skewers. Add skewers to grill and cook for 2 to 3 minutes per side, until grill marked but not yet tender. Set aside to cool. (NOTE: You are looking for a hint of smoky flavor but want to keep them somewhat crisp.)
  5. Spread arugula on a serving platter and place skewers on top. (Or, remove tomatoes and peppers from skewers and scatter over the arugula.) Drizzle dressing over salad.

Chef’s Tip

Don’t skip the step of toasting the spices before making the dressing. Heating them imparts a smoky flavor that helps round out the dish.

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 259
  • Carbohydrate Content 9 g
  • Cholesterol Content 0 mg
  • Fat Content 24 g
  • Fiber Content 3 g
  • Protein Content 3 g
  • Saturated Fat Content 3 g
  • Sodium Content 493 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 15 g
  • Polyunsaturated Fat Content 6 g