Watermelon Wedge Salad Recipe
This refreshing salad combines juicy watermelon with peppery arugula, creamy goat cheese, and crunchy marcona almonds, all drizzled with a flavorful balsamic dressing. It's a vibrant and satisfying dish that's perfect for warm weather dining.
— Constant Cookbook
Ingredients
- 1/2 small seedless watermelon
- 1/4 cup Girard's Barista Balsamic Dressing divided
- 1/2 cup marcona* almonds
- 1 teaspoon fresh thyme, chopped
- 1 tablespoon plus 1 teaspoon olive oil, divided
- 4 cups arugula
- 1/4 cup goat cheese (about 3 ounces)
- 5 basil leaves, chopped
- sea salt, to taste
Instructions
- Preheat the oven to 400 degrees.
- Cut your watermelon in half then cut one of the halves into quarters (leaving you with 4 wedges). Place watermelon wedges in a dish and drizzle with 2 tablespoons of the balsamic dressing. Let soak while you prepare the rest of the salad.
- Mix the marcona almonds with 1 teaspoon of olive oil, 1 teaspoon of fresh thyme (chopped), and a few pinches of sea salt. Spread the almonds out on a foil-lined baking sheet and toast for about 7 minutes or until golden and fragrant.
- Dress the arugula with the other 2 tablespoons of balsamic, using more dressing if needed if needed.
- Combine the chopped basil with the goat cheese, 1 tablespoon of olive oil, and a pinch of sea salt. Stir well to combine.
- To plate the salad, divide the 4 watermelon wedges onto 4 plates. Smear a tablespoon of the goat cheese mixture onto each plate. Top the goat cheese with arugula, then, sprinkle a few marcona almonds over the greens.
- Enjoy!
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