10
Jun

Watermelon Salad with Arugula, Goat Cheese, and Candied Walnuts

watermelon salad with arugula and goat cheese cut in circles on top of a white dish ready to be served

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 a watermelon salad 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:

SERVES: 6

Cuisine: Vegetarian

Category: Salads

PREP TIME: 14 mins

COOK TIME: 5 mins TOTAL TIME: 19 mins

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. In 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.



Keywords: gluten free, salad, scd, summer, goat cheese


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