Summer Arugula Watermelon Salad

By Sharon Lehman, RD • 2 min read

Nothing says summer like piling sweet watermelon and juicy blueberries atop of a bed of peppery arugula. The salad is finished with crunchy roasted almonds, your choice of goat or feta cheese, and a from-scratch balsamic vinaigrette that takes just minutes and a few pantry staples to prepare. Pair with grilled protein for a light summer dinner.

Makes: 4 servings

Prep Time: 15 minutes

Cook Time: N/A

Total Time: 15 minutes

Ingredients

For the salad:

5 cups baby arugula

3 cups cubed watermelon

1 cup blueberries

1 cup English cucumber slices

2 ounces goat or feta cheese crumbles

½ cup roasted salted almonds, roughly chopped

4 or 5 basil leaves, torn into small pieces

For the dressing:

2 tablespoons balsamic vinegar

¼ cup extra virgin olive oil

2 teaspoons honey

1 teaspoon dijon

¼ teaspoon salt

¼ teaspoon ground black pepper

Instructions

Arrange arugula on a large serving platter. Top with cubed watermelon, blueberries, cucumber slices, cheese, almonds, and basil.
Combine balsamic vinegar, olive oil, honey, dijon, salt, and black pepper in a small bowl or mason jar and whisk or shake until emulsified. Drizzle over salad just before serving.