10
Jun

Watermelon Salad with Arugula, Goat Cheese, and Candied Walnuts

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I’m hosting this month’s Go Ahead Honey, It’s Gluten Free event and the theme is Seasonal Salads. After making my Watermelon Mint Lemonade last week, I knew I had to transform the lovely flavors of the juice into a salad. Watermelon is in abundance here so it was the perfect recipe to use as my submission!

This is a simple salad to make, but the flavors and textures are complex and delicious. The watermelon lends a subtle sweetness to the peppery arugula and rich goat cheese, and the spiced candied walnuts give it the perfect crunch with just a hint of spice! Because the flavoring of the components is already so robust, I chose to use a minimal dressing of just lemon juice, olive oil, and a small drizzle of balsamic vinegar. If you can’t have balsamic or can’t find one without added sugar, this Citrus Dressing works really well on it too.

 

 Shared with Allergy Friendly Friday, Slightly Indulgent Tuesdays, and Allergy Free Wednesdays

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Watermelon Salad with Arugula, Goat Cheese, and Candied Walnuts

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 6

Ingredients:

  • 6 pieces of watermelon, cut to 1 inch thickness
  • 2 cups baby arugula
  • 2 tablespoons fresh mint, chopped
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon fresh lemon juice
  • pinch of salt and pepper
  • 1/4 cup crumbled goat cheese
  • 1 teaspoon balsamic vinegar
  • 1/2 cup Spiced Candied Walnuts, roughly chopped

Instructions:

  1. Using a large biscuit cutter, or just great circle cutting knife skills!, cut the watermelon slices into round circles. Use a knife to trim off any parts that make the circle uneven so it sits flat on a plate.
  2. n a medium bowl, toss the arugula with the mint, olive oil, lemon juice, salt, and pepper.
  3. Arrange the watermelon circles on a plate, then top each with a small handful of the arugula mixture (roughly 1/3 cup each).
  4. Sprinkle each salad with goat cheese and the chopped walnuts, then drizzle the balsamic vinegar over the tops. Enjoy!

* If you’re serving to a larger crowd, or don’t want to take the time to cut the watermelon into rounds, you can use a melon baller to create cute balls or just simply cut the watermelon into chunks and pile it all into a salad bowl. I also doubled the amount of arugula and dressing so it would provide a little heartier portions.

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  • http://www.glutenfreehappytummy.com Caralyn @ glutenfreehappytummy

    how stunning! those are truly beautiful!! i love all the gorgeous colors! i would be proud to serve those at a dinner party! thanks for sharing!

  • http://fitformyfork.wordpress.com Sam @ Fit for My Fork

    I love the thought of putting candied walnuts in salad. Delicious! I also love the little splash of pink from the watermelon against the other ingredients – really pretty. And we all know we eat with our eyes first, right? :)

  • http://recipenewz.com RecipeNewZ

    I found this post though Pinterest. The photo was so beautiful that I just had to come here to read the recipe! Love it! And love your site :-).

    I would like to invite you to share this post (and your other posts :-) ) on a new photo based recipe sharing site that launched in May. The idea is simple: all recipe photographs are published within minutes of submission. And, of course, the images link back to the author’s site.

    It’s called RecipeNewZ (with Z) – http://recipenewz.com

    I hope you get a chance to visit and to share some of your delicious posts with our viewers. It would be a pleasure to have you on board :-)

  • http://www.betterthandoinglaundry.blogspot.com Erin

    GORGEOUS! Love the combination – they would be beautiful appetizers.

  • http://www.carascravings.com Cara

    This looks amazing – I absolutely LOVE your presentation!