Watermelon Salad with Arugula, Goat Cheese, and Candied Walnuts
{{#rendered}} {{/rendered}}This is a simple salad to make, but the flavors and textures are complex and delicious. (Danielle Walker, New York Times bestselling author of Against All Grain and Meals Made Simple)
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, Danielle 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.
Cook Time:
Prep Time:25 min
{{#rendered}} {{/rendered}}Total Time:25 min
Servings: 6
Ingredients:
6 Pieces of watermelon, cut to 1 inch thickness
{{#rendered}} {{/rendered}}2 cup Baby arugula
2 tablespoon Fresh mint, chopped
2 teaspoon Extra virgin olive oil
{{#rendered}} {{/rendered}}1 teaspoon Fresh lemon juice
Pinch of salt and pepper
1/4 cup Crumbled goat cheese
{{#rendered}} {{/rendered}}1 teaspoon Balsamic vinegar
1/2 cup Spiced candied walnuts, roughly chopped
Preparation:
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.
{{#rendered}} {{/rendered}}In a medium bowl, toss the arugula with the mint, olive oil, lemon juice, salt, and pepper.
Arrange the watermelon circles on a plate, then top each with a small handful of the arugula mixture (roughly 1/3 cup each).
Sprinkle each salad with goat cheese and the chopped walnuts, then drizzle the balsamic vinegar over the tops. Enjoy!