Dessert Salad with Pomegranate and Arugula
An ideal, vitamin-rich breakfast for the whole family! This quick fruit-and-greens dessert salad with nuts is rich in vitamin C. Everything soaks up the aromatic dressing and tastes amazing.
Updated : 25 February, 2026
Easy
About 20 min.
Ingredients
1
Oranges
1
Avocado
15 grams
Arugula
10 grams
Basil
0.5
Pomegranate
30 grams
Brynza
1 tablespoon
Pistachios
Sauce
3 tablespoon
Olive oil
2 tablespoon
Orange juice
1 teaspoon
Honey
1 grams
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make a dessert salad? First, make the dressing. Use runny honey that hasn’t crystallized. If your honey is crystallized, melt it on low heat on the stove or in the microwave.
Step 2
In a small bowl, combine olive oil, orange juice, runny honey, and a pinch of pepper. Whisk with a fork or whisk until smooth.
Step 3
Prepare the rest of the salad ingredients. Rinse the greens thoroughly and pat dry. You can use any greens. I used a bunch of arugula and a few sprigs of basil. You can replace them with a ready salad mix, fresh spinach, or other greens to taste.
Step 4
Separate the pomegranate into seeds.
Step 5
Peel the orange, removing both the peel and the bitter white pith, and slice into half-moons.
Step 6
Cut the avocado in half and remove the pit. Peel each half and slice. I slice into half-moons - this looks nice in the salad. It’s important to peel the avocado in this order, because it contains oils and becomes slippery once peeled; you could cut yourself when halving it.
Step 7
Arrange the arugula and basil on a platter; you can tear large leaves by hand. Top with the avocado and orange slices. Sprinkle with pomegranate seeds, pistachios, and crumbled bryndza cheese. Drizzle with the dressing and serve. Enjoy!
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