Honey Balsamic Watermelon Salad with Blue Cheese and Spiced Pecans

As summer unfolds, there’s nothing quite like the delightful experience of savoring a vibrant dish that truly embodies the season—like the Honey Balsamic Watermelon Salad with Blue Cheese and Spiced Pecans.

This beautifully composed salad is more than just a meal, it’s a celebration of the flavors and colors that summer brings. Like this Grilled Romaine With Strawberries and Cotija Cheese.

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The Essence of Summer Ingredients

At the heart of this salad is the watermelon, a symbol of summer’s bounty. Its sweet, juicy flesh pairs perfectly with a honey balsamic dressing that provides a refreshing contrast. Like with this Strawberry Arugula Salad with Honey Balsamic VinaigretteStrawberry Arugula Salad with Honey Balsamic Vinaigrette.

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Adding blue cheese introduces a creamy richness, while spiced pecans contribute a satisfying crunch and warmth, creating a harmonious blend of textures and flavors.

Every bite invites you to experience the invigorating essence of summer, making it an ideal addition to any gathering, whether it’s a casual picnic or an elegant barbecue.

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Honey Balsamic Watermelon Salad with Blue Cheese and Spiced Pecans

4 cups diced watermelon

1/2 red onion, thinly sliced

2 cups baby arugula

1/3 cup blue cheese crumbles

Spiced Pecans

1 cup pecan halves

1 tablespoon butter, melted

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

1/4 teaspoon Aleppo pepper

1/8 teaspoon black pepper

1/8 teaspoon cayenne pepper

Vinaigrette

1/4 cup balsamic vinegar

1/4 cup extra virgin olive oil

1 tablespoon honey (adjust as desired for sweetness)

1 teaspoon Dijon mustard (optional, for a slight tang)

Salt and freshly ground black pepper, to taste

Heat oven to 325 degrees.

Spiced Pecans

In a small bowl, mix together pecans, melted butter, Worcestershire sauce, Aleppo pepper, salt, black pepper, and cayenne pepper.

Turn prepared pecans onto a baking sheet, place in preheated oven place for 10 minutes. Stir and continue to bake 5 minutes more. Remove from oven and let cool.

In a medium bowl, combine watermelon, onion, arugula, pecans and blue cheese crumbles.

In a medium bowl or a mason jar, combine the balsamic vinegar, honey, and Dijon mustard. If you want a milder sweetness, feel free to reduce the amount of honey based on your preference.

If you’re using a bowl, whisk the ingredients together vigorously until well incorporated. If you’re using a mason jar, simply screw the lid on tightly and shake until everything is combined smoothly.

Gradually drizzle in the olive oil while whisking constantly. This will help to emulsify the mixture, ensuring a creamy consistency.

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If shaking in a jar, add the oil after the other ingredients and shake vigorously until everything is nicely blended.

Drizzle the vinaigrette over your salad just before serving to maintain the freshness of your ingredients.

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Cook’s Notes

Vinaigrette can be used as a marinade for grilled vegetables, chicken, or fish.

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Try These Watermelon Dish Favorites

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