Watermelon Salad
User Reviews
5
Watermelon Salad
Description
The Watermelon Salad brings together fresh greens like spring mix or your choice of lettuce with bite-sized watermelon cubes and thin cucumber slices to create a crisp, hydrating base. The salad is garnished with crumbled feta cheese, lending a creamy salty contrast, and candied pecans that provide a sweet, crunchy element. Optional quick pickled red onions soften their sharpness, adding depth to each bite.
The salad is dressed with a honey Dijon vinaigrette made from white wine vinegar, olive oil, Dijon mustard, and honey, yielding a tangy and slightly sweet flavor that complements both the watermelon sweetness and the savory cheese. Tossed greens hold the dressing well, maintaining freshness without wilting quickly.
Serve this salad immediately to enjoy the crisp textures and fresh flavors at their peak. It pairs nicely with grilled meats, barbecue, or as a refreshing appetizer on warm days. The balance of juicy fruit, crunchy nuts, creamy cheese, and vibrant greens makes this salad a well-rounded dish for varied menus.
The recipe notes suggest the quick pickled onions provide a milder onion flavor but can be served raw for a sharper bite. Adjust the vinaigrette ingredients to taste, adding more honey, vinegar, or oil to achieve personal preference.
Ingredients
Quick Pickled Red Onions
- ½ cup water (boiling)
- ¼ cup red wine vinegar
- ½ medium red onion (thinly sliced)
Salad
- 6 cups spring mix (or arugula, or green leaf lettuce, or lettuce of choice)
- ½ watermelon (peeled and cut into bite sized cubes)
- 2 cucumber or baby cucumbers, or English cucumber, thinly sliced, Persian
- ½ cup feta cheese crumbled, or goat cheese
- ½ cup pecans or pecans, walnuts, or nut of choice, candied
Honey Dijon Vinaigrette
- 4 tablespoon white wine vinegar
- 1 tablespoon olive oil (extra light tasting, or 2 tablespoon if you prefer a less vinegary dressing)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ¼ teaspoon salt
- Pinch black pepper
Instructions
- Optional: Quick pickled red onions. Use a kettle to boil ½ cup of water. Thinly slice the red onions and add them to a heat safe bowl. Pour the water over the onions and add the red wine vinegar. Set aside until ready to serve. Just before serving, drain the onions. You can also serve the onions on the salad raw and unpickled.
- In a small bowl or glass jar add all of the honey Dijon vinaigrette ingredients. Whisk together or shake the jar until evenly combined. Season to taste to personal preference with additional honey for sweetness, vinegar for acidity, or olive oil to reduce the acidity.
- In a large bowl toss the spring mix with the dressing until evenly coated.
- Spread the dressed lettuce out over a serving platter.
- Scatter the cubed watermelon, sliced cucumbers, sliced red onions, crumbled feta and candied pecans over the lettuce.
- Serve immediately and enjoy!
Notes
- Quick pickled red onions can be prepared ahead and drained just before serving to soften their sharpness.
- Adjust honey Dijon vinaigrette sweetness or acidity to suit personal taste by varying honey, vinegar, or olive oil amounts.
- Serve the salad immediately after assembling to preserve the crisp texture of the greens and watermelon.
- Substitute greens and nuts as preferred; arugula or green leaf lettuce and walnuts or other nuts can be used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 11mg | 4% |
| Sodium | 283mg | 12% |
| Potassium | 580mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 27g | 54% |
| Vitamin A | 2674IU | 53% |
| Vitamin C | 41mg | 46% |
| Calcium | 106mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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