Watermelon and Blue Cheese Salad
A cool and refreshing watermelon salad with red onion, blue cheese crumbles, baby arugula, and spicy pecans.
Servings: 4
Ingredients
- 4 watermelon wedges
- 4 cups diced watermelon
- 1/2 red onion, thinly sliced
- 2 cups baby arugula
- 1/3 cup blue cheese crumbles
Spicy Pecans
- 1 cup pecan halves
- 1 tablespoon butter, melted
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon chili powder
- 1/8 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
Vinaigrette
- 1 tablespoon Champagne vinegar
- 3 tablespoons olive oil or vegetable oil
- 1/4 teaspoon salt
- 1/4 teaspoon black 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.
Nutrition
Calories: 429kcal