Refreshing and flavorful Watermelon Salad with Raspberry Balsamic Vinegar goes beyond the traditional "watermelon-feta" recipe.
It offers a host of flavors and texture from the toasted pepitas and spicy arugula, but the real show-stopper is the white raspberry balsamic dressing!
You'll want to keep this summer salad recipe on hand all summer-long!
Watermelon salad is always a hit at summer gatherings, and this recipe really takes it to the next level!
The flavor combination is really what differentiates this summer fruit salad from others. This recipe yields about two cups of diced watermelon; for a whole melon, double the recipe.
What you'll need:
You'll need a nice, sweet watermelon, sliced or cubed, raspberry balsamic vinegar, red wine vinegar, toasted pumpkin seeds (pepitas), arugula, goat cheese and a pinch of salt.
If you can't find pepitas, try substituting with roasted sunflower seeds, crushed pistachios or pecans.
The White Raspberry Balsamic dressing is what sets this Watermelon salad apart from the others-it gives an additional layer of sweetness and a slight, yet distinct hint of raspberry, which pairs beautifully with watermelon!
How to make it:
Combine the raspberry balsamic vinegar and red wine in a bowl and whisk
Pour over diced melon; garnish with pepitas, arugula and crumbled cheese!
How to pick a sweet watermelon:
You can use pre-sliced watermelon or slice your own for this recipe! You've seen people "thumping watermelons" in the store, right?
Well, this is sort of a way to determine sweetness; however the best way to pick a sweet watermelon is to look for a creamy yellow "field" spot on the melon-usually on the side.
This is where the melon has rested on the ground and, as it ripens, this field spot turns yellow. The larger, more creamy yellow field spot indicates the watermelon is sweet.
Can I make in advance?
This ideal summer recipe can absolutely be made in advance! Simply make the dressing and refrigerate.
On the day of serving, cut the melon, pour the dressing over it, and let it chill in the fridge for about 15 minutes. Then, add the toasted pepitas, crumbled goat cheese and arugula and you're good to go!
Substitute for goat cheese:
Any mild cheese works great in this summer salad; you might try crumbled feta cheese or a tangy crumbled bleu cheese!
I'm allergic to nuts. Can I eat pepitas?
Pepitas, or pumpkin seeds, are generally safe for those with nut allergies, however, in some instances the pepitas may have been co-mingled with nuts. For the most part, pumpkin and sunflower seeds are safe to consume if there is an allergy to nuts.
How to toast pumpkin seeds (pepitas)
If you don't buy pre-toasted (or roasted) pepitas, you can toast them yourself!
Simply heat a cast-iron skillet on medium-high heat. (Do NOT add any oil; the oil from the seeds releases when the seeds get hot enough.)
Allow the seeds to lightly brown, tossing and stirring them occasionally. When you can smell them, they're done. Remove from heat immediately and lightly salt if desired. Allow to cool, then add to Watermelon Salad.
This raspberry infused watermelon salad is quick, easy and always delicious at your favorite summer gathering or picnic!
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- 2 cups watermelon bite size pieces
- 1 tablespoon white raspberry balsamic vinegar
- 1 teaspoon red wine vinegar
- ¼ cup toasted pumpkin seeds
- ⅓ cup goat cheese
- 1 teaspoon salt
- ¼ cup arugula , finely chopped
- Combine white raspberry balsamic vinegar and red wine vinegar
- Cut watermelon into bite-size pieces
- Pour balsamic dressing over watermelon; combine well
- Lightly salt watermelon; add goat cheese crumbles and toasted pumpkin seeds
- Cover with plastic wrap and refrigerate for 10-15 minutes
- Garnish with fresh chopped arugula; serve immediately
- Watermelon goes well with goat, feta or bleu cheese; since all three are soft cheeses, you might want to add the cheese right before you serve the dish, as they do soften quite a bit in the dressing