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Juicy Watermelon Salad

 Juicy Watermelon Salad
This fruit salad has such a surprising yet fabulous mix of flavors that friends often ask for the recipe. Combine seedless watermelon varieties in yellow, red and pink for a colorful twist. —Heidi Haight, Macomb, Michigan
10 ServingsPrep: 20 min. + chilling


  • 8 cups cubed seedless watermelon (about 1 medium)
  • 1 small red onion, cut into rings
  • 1 cup coarsely chopped macadamia nuts or slivered almonds, toasted
  • 1 cup fresh arugula or baby spinach
  • 1/3 cup balsamic vinaigrette
  • 3 tablespoons canola oil
  • Watermelon slices, optional
  • 1 cup (4 ounces) crumbled blue cheese


  • In a large bowl, combine watermelon and onion; cover and refrigerate
  • until cold, about 30 minutes. Just before serving, add macadamia
  • nuts and arugula to watermelon mixture. In a small bowl, whisk
  • vinaigrette and oil; drizzle over salad and toss to coat. Serve over
  • sliced watermelon, if desired. Sprinkle with cheese. Yield: 10
  • servings.
Nutritional Facts: 1 cup equals 232 calories, 20 g fat (5 g saturated fat), 10 mg cholesterol, 295 mg sodium, 15 g carbohydrate, 2 g fiber, 4 g protein.