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Yellow Squash & Watermelon Salad

I always like to bring this to parties and potlucks, and people seem to really appreciate having a healthy option. No oil is necessary for this salad; the lemon juice combines with the feta to lightly coat the bright, fresh ingredients. —Camille Parker, Chicago, Illinois
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    12 servings (1 cup each)


  • 6 cups cubed seedless watermelon
  • 2 medium yellow summer squash, chopped
  • 2 medium zucchini, chopped
  • 1/2 cup lemon juice
  • 12 fresh mint leaves, torn
  • 1 teaspoon salt
  • 8 cups fresh arugula or baby spinach
  • 1 cup (4 ounces) crumbled feta cheese


  • In a large bowl, combine the first six ingredients. Just before serving, add arugula and cheese; toss gently to combine.
Nutrition Facts
1 cup: 61 calories, 2g fat (1g saturated fat), 5mg cholesterol, 299mg sodium, 10g carbohydrate (8g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 fruit.

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Average Rating:
  • amygattuso
    Jul 8, 2019

    Arugula , mint , watermelon and feta make a perfect combo. Very refreshing in a hot day!

  • shawnba
    Jun 28, 2017

    Very good, and I will be making this again, but without the squash. We didn't really think it brought anything to the salad. I love the sweet/salty/peppery contrast with the melon, feta, and arugula. I will probably add some pepitas or sunflower seeds for crunch next time

  • ameister423
    Jul 23, 2015

    Excellent flavors. Halved the recipe and served as an entree for three. Thought there would be a lot leftover but we polished it off in one meal, served with a hearty bread.

  • Time4dinner
    Jun 20, 2014

    Do you prepare this without cooking the squash? The flavor together sound delicious.

  • uncorked
    May 27, 2014

    I halved the recipe and used spinach. It was delicious! Very light and refreshing. Look forward to taking this to Summer potlucks.