Summer

Watermelon and Arugula Salad

May 19, 2015
Photo by Bite Me More
Author Notes

Did you know that watermelon isn't just for dessert? The sweet and juicy fruit is also perfect in salads, especially in this fresh and fantastic Watermelon and Arugula Salad, a tasty combination of watermelon chunks, creamy goat cheese, peppery arugula and honey-roasted walnuts, all tossed in a zingy citrus dressing. —bitememore

  • Serves 4
Ingredients
  • Honey Roasted Walnuts
  • 1 cup walnut halves
  • 1 tablespoon honey
  • 3 tablespoons sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon chili powder
  • Citrus Dressing
  • 4 tablespoons olive oil
  • 1/4 cup fresh mint leaves
  • 1 tablespoon fresh lime juice
  • 2 teaspoons honey
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly group black pepper
  • 1 tablespoon fresh lemon juice
  • Watermelon Salad:
  • 3 cups watermelon, cut into 3/4-inch cubes
  • 1/4 cup fresh mint leaves, thinly sliced
  • 5 cups baby arugula
  • 1 cup crumbled goat cheese
In This Recipe
Directions
  1. 1) For the walnuts, preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside.
  2. 2) In a medium bowl, combine walnuts and honey, tossing well to coat. In a small bowl, combine sugar, salt and chili powder. Pour over walnuts and mix well. Place on prepared baking sheet and bake 8 minutes. Stir nuts and continue baking 6-8 minutes more until lightly toasted. Remove from oven and let cool before adding to salad.
  3. 3) For the dressing, in a blender, combine olive oil, mint, lemon juice, lime juice, honey, salt and pepper. Process until smooth.
  4. 4) To serve, place watermelon cubes, mint, arugula and honey-roasted walnuts in a large serving bowl. Toss with dressing and gently toss in crumbled goat cheese. Serve immediately.

See Reviews

See what other Food52ers are saying.

Review