A cool and refreshing watermelon salad with red onion, blue cheese crumbles, baby arugula, and spicy pecans.
Course Salad
Cuisine American
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 4
Author Christin Mahrlig
Ingredients
4watermelon wedges
4cupsdiced watermelon
1/2red onion,thinly sliced
2cupsbaby arugula
1/3cupblue cheese crumbles
Spicy Pecans
1cuppecan halves
1tablespoonbutter,melted
1teaspoonWorcestershire sauce
1/2teaspoonsalt
1/4teaspoonchili powder
1/8teaspoonblack pepper
1/8teaspooncayenne pepper
Vinaigrette
1tablespoonChampagne vinegar
3tablespoonsolive oil or vegetable oil
1/4teaspoonsalt
1/4teaspoonblack pepper
Instructions
Make the spicy pecans. Heat oven to 325 degrees. In a small bowl, mix together pecans, melted butter, Worcestershire sauce, 1/2 teaspoon salt, chili powder, 1/8 teaspoon black pepper, and cayenne pepper. Pour onto a baking sheet and place in oven for 10 minutes. Stir and continue to bake 5 minutes. Remove from oven and let cool.
In a medium bowl, combine diced watermelon, red onion, arugula, and blue cheese crumbles.
Sprinkle pecans on top.
In a small bowl whisk together vinegar, oil, salt and pepper. Drizzle on salad.
If desired, portion salad onto watermelon wedges to serve.