Main Page
For breakfast
Salad dessert with pomegranate and arugula

Dessert Salad with Pomegranate and Arugula

The perfect, vitamin-rich breakfast for the whole family! This simple, quick dessert salad of fresh fruit with plenty of greens and nuts is very rich in vitamin C, which is important for boosting the immune system. All the ingredients soak up the fragrant dressing, and the dish ends up with a wonderful flavor.

Maria

Recipe author

Salad dessert with pomegranate and arugula

Watch the video

Composition / ingredients

Servings:

Oranges

Avocado (small, I use the Hass variety)

Arugula (a bunch)

Basil (green, 2-3 sprigs)

Pomegranate

0.5

Brined cheese (1 tablespoon)

Pistachios (kernels)

Olive oil

Orange juice

Honey (For a sweeter dessert, add more honey)

Ground black pepper (a pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 2 g

Fats 58 % 15 g

Carbohydrates 35 % 9 g

181 kcal

GI: 89 / 0 / 11

Cooking method

Cooking time: 20 min

Step 1:

How do you make a dessert salad? First, let's make the dressing. Use liquid honey that hasn't crystallized yet. If all you have is crystallized honey, melt it on the stove over low heat or in the microwave.
Step 2:

In a small bowl, combine the olive oil, orange juice, liquid honey, and a pinch of pepper. Whisk everything together with a fork or whisk until smooth.
Step 3:

Prepare the rest of the salad ingredients. Rinse the greens thoroughly and pat them dry. You can use any greens you like. I'm using a bunch of arugula and a few sprigs of basil. You can swap these out for a ready-made salad mix, fresh spinach, or other greens to taste.
Step 4:

Break the pomegranate apart into seeds.
Step 5:

Peel the orange, removing the skin and the bitter white pith, then cut it into half-moons. In the video, I show how to peel an orange cleanly without any fuss.
Step 6:

Cut the avocado in half and remove the pit. Peel each half and cut it into slices. I cut mine into half-moons — that way the avocado looks nice in the salad. It's important to peel the avocado in this order. Avocado contains essential oils, and once peeled the fruit becomes slippery, so you could cut yourself trying to halve it after peeling.
Step 7:

Arrange the arugula and basil on a serving dish; you can tear the larger leaves by hand. Spread the avocado and orange slices on top. Sprinkle the salad with pomegranate seeds, pistachios, and crumbled brined cheese. Drizzle the salad with the prepared dressing and serve. Enjoy!

Instead of arranging the salad on a platter, you can toss everything together in a bowl, add the dressing, and mix gently.
You can replace the brined cheese with another cheese to taste. Greek feta or Adyghe cheese work well, and mozzarella pairs perfectly with this salad — especially the mini bocconcini balls. Firm cheeses like Parmesan or Goya would work here too.
You can also add a few pitted olives or some bell pepper cut into small pieces.
The salad will look neat and attractive if you cut all the ingredients into pieces of the same size and shape (cubes, for example).