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
Continue After Advertisement
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
Directions
-
1) For the walnuts, preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside.
-
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) For the dressing, in a blender, combine olive oil, mint, lemon juice, lime juice, honey, salt and pepper. Process until smooth.
-
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 what other Food52ers are saying.