Watermelon Arugula Salad with Goat Cheese
Few things sing of summer as enthusiastically as watermelon. Cold, sweet watermelon joins in spectacular harmony with sharp arugula and creamy fresh goat cheese. The crunch of toasted sunflower seeds contrasts deliciously with the watermelon and goat cheese, making this salad a feast of flavor, texture. I can taste the sunshine.
I toss the salad with CMF Basic Salad Dressing using red wine or balsamic vinegar.
It’s a perfect salad to serve with grilled steaks or chicken on a summer night. Add CMF Quinoa or CMF Rice tossed with 1 or 2 cups of corn and 1 cup of chopped cilantro. For dessert? Mixed Berry Crisp (I reduce the sugar by half)
As beautiful to look at as it is to eat, people always go back for more of this salad.
Hello summer!
Variations
- Add 1 cup of cherry tomatoes (or plum tomato cut in large dice). It’s especially pretty with yellow tomatoes
- Reduce watermelon to 1 1/2 cups and add 1 1/2 cups blueberries
- Use nuts (walnuts, pecans, pistachio etc) instead of pumpkin/sunflower seeds
- Skip the pumpkin/sunflower seeds
- Skip the greens
| Servings |
| 4 servings |
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Variations:
- Use baby kale, or finely sliced lacinto or Tuscan kale instead of arugula
- Use pine nuts (I lightly toast them in a skillet) instead of sunflower seeds
- Use feta instead of creamy goat cheese
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- 3 cups watermelon seeded and diced
- 5 - 6 ounces arugula
- 1/4 cup sunflower or pumpkin seeds toasted in a skillet
- 4 ounces soft goat or feta cheese
- CMF Salad Dressing with balsamic, red wine or apple cider vinegar
- Wash and spin arugula.
- Toss in a large bowl with watermelon and salad dressing.
- Add half of goat cheese and sunflower seeds, toss. Serve on a platter, sprinkle remaining goat cheese and sunflower seeds on top.
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