REFRESHING SPINACH WATERMELON SALAD

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Author: Lady Maria
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Spinach watermelon salad. Refreshing summer meal for cozy country living.

I remember the first summer we moved to the countryside. The air was thick with the scent of honeysuckle, and the days stretched on forever. One sweltering afternoon, with nothing but a half-eaten watermelon and a bag of spinach in the fridge, I decided to experiment. Little did I know, that spur-of-the-moment creation would become a summer staple, embodying the essence of Spinach & Watermelon Salad – Cozy Country Living. Today, I’m sharing all my secrets to create a salad that’s bursting with flavor and embodies the essence of summer.

Spinach & Watermelon Salad: A Taste of Summer

Spinach watermelon salad. Summer salad on a rustic table for cozy country living.

There’s something truly magical about the combination of sweet, juicy watermelon and earthy spinach. It’s unexpected, refreshing, and incredibly satisfying. This salad is a celebration of summer’s bounty, bringing together vibrant colors and contrasting textures in a way that will tantalize your taste buds. It’s perfect for a light lunch, a side dish at a barbecue, or even a refreshing snack on a hot day. Trust me, once you try this, it will become a go-to recipe!

Why This Salad is a Summer Must-Have

Beyond its delicious taste, this Spinach & Watermelon Salad is also incredibly versatile and easy to customize. You can add your favorite cheeses, nuts, or even grilled chicken or shrimp to make it a complete meal. Plus, it’s packed with nutrients, making it a healthy and guilt-free indulgence. Watermelon is a great source of hydration and vitamins, while spinach is rich in iron and antioxidants. It’s a win-win!

Ingredients You’ll Need

Let’s gather our ingredients. The beauty of this salad is that it uses simple, fresh ingredients that are readily available during the summer months. Here’s what you’ll need:

  • Fresh Spinach: About 5 ounces, washed and thoroughly dried. Baby spinach is my personal favorite for its tender leaves.
  • Watermelon: Approximately 4 cups, cubed. Seedless watermelon is the easiest to work with, but any variety will do. Make sure it’s nice and ripe for the best flavor.
  • Red Onion: 1/4 cup, thinly sliced. Red onion adds a nice sharpness that complements the sweetness of the watermelon.
  • Feta Cheese: 1/2 cup, crumbled. Feta provides a salty, tangy counterpoint to the sweetness. You can substitute goat cheese if you prefer.
  • Toasted Almonds (or Pecans): 1/4 cup, slivered. Nuts add a satisfying crunch and nutty flavor.
  • Fresh Mint: 1/4 cup, chopped. Mint brightens up the salad and adds a refreshing aroma.

For the Vinaigrette:

  • Olive Oil: 3 tablespoons, extra virgin. Use a good quality olive oil for the best flavor.
  • Balsamic Vinegar: 2 tablespoons. Balsamic vinegar adds a touch of sweetness and acidity. You can substitute red wine vinegar if needed.
  • Honey (or Maple Syrup): 1 tablespoon. A touch of sweetness to balance the acidity.
  • Dijon Mustard: 1 teaspoon. Dijon mustard emulsifies the vinaigrette and adds a subtle tang.
  • Salt and Pepper: To taste. Don’t be afraid to season generously!

Step-by-Step Instructions

Now, let’s get started! Here’s a detailed step-by-step guide to creating the perfect Spinach & Watermelon Salad:

  1. Prepare the Spinach: Thoroughly wash the spinach and dry it completely. A salad spinner is your best friend here. Excess water will make the salad soggy. Place the dried spinach in a large bowl.
  2. Cube the Watermelon: Cut the watermelon into bite-sized cubes, about 1 inch in size. Remove any seeds. Add the cubed watermelon to the bowl with the spinach. I love using a melon baller sometimes for a fancy touch!
  3. Slice the Red Onion: Thinly slice the red onion. To mellow out the flavor, soak the sliced onion in cold water for about 10 minutes, then drain well. This will reduce the onion’s sharpness. Add the sliced red onion to the bowl.
  4. Crumble the Feta: Crumble the feta cheese and add it to the salad. The salty, tangy flavor is just divine!
  5. Toast the Nuts: Toast the almonds (or pecans) in a dry skillet over medium heat for a few minutes, until lightly golden and fragrant. Watch them carefully, as they can burn easily. Let them cool slightly before adding them to the salad. If you are short on time, use pre-toasted nuts.
  6. Chop the Mint: Chop the fresh mint and add it to the salad. The aroma alone is enough to make your mouth water!
  7. Make the Vinaigrette: In a small bowl, whisk together the olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper. Whisk until the vinaigrette is well combined and emulsified. It should look slightly thickened.
  8. Dress the Salad: Just before serving, pour the vinaigrette over the salad and gently toss to combine. Be careful not to overdress the salad, as it can become soggy. Start with a little vinaigrette and add more as needed.
  9. Serve Immediately: This salad is best served immediately. If you’re making it ahead of time, wait to dress it until just before serving.

Success Tips

Want to guarantee a perfect Spinach & Watermelon Salad every time? Here are a few golden tips:

  • Dry the Spinach Thoroughly: This is crucial! Excess water will dilute the flavors and make the salad soggy. Use a salad spinner and pat the spinach dry with paper towels if needed.
  • Don’t Overdress the Salad: Add the vinaigrette just before serving and start with a small amount, adding more as needed. You want the salad to be lightly coated, not swimming in dressing.
  • Use Ripe Watermelon: The key to a delicious salad is using ripe, juicy watermelon. Look for a watermelon that feels heavy for its size and has a yellow spot on the bottom (where it rested on the ground).
  • Toast the Nuts for Extra Flavor: Toasting the nuts enhances their flavor and adds a satisfying crunch. Don’t skip this step!
  • Mellow the Red Onion: Soaking the sliced red onion in cold water for a few minutes will reduce its sharpness and make it more palatable.

Variations and Additions

This Spinach & Watermelon Salad is delicious as is, but it’s also a fantastic base for experimentation. Here are some variations and additions you might enjoy:

  • Add Protein: Grilled chicken, shrimp, or chickpeas would all be delicious additions to this salad, making it a more substantial meal.
  • Try Different Cheeses: Goat cheese, mozzarella, or even a sharp cheddar would all work well in this salad.
  • Add More Fruits: Blueberries, strawberries, or cucumber would add extra sweetness and freshness. Imagine a refreshing PEACH SALAD alongside this one!
  • Spice it Up: Add a pinch of red pepper flakes to the vinaigrette for a touch of heat.
  • Experiment with Herbs: Basil, cilantro, or parsley would all be delicious additions.

Serving Suggestions

This Spinach & Watermelon Salad is incredibly versatile and can be served in a variety of ways:

  • As a Side Dish: Serve it alongside grilled chicken, fish, or steak.
  • As a Light Lunch: Add some grilled chicken or chickpeas to make it a more substantial meal.
  • As a Refreshing Snack: Enjoy it on a hot day as a healthy and delicious snack.
  • At a Barbecue: This salad is a perfect addition to any barbecue spread. It’s light, refreshing, and visually appealing.

Making it Ahead of Time

While this salad is best served immediately, you can prepare some of the components ahead of time to save time later. You can wash and dry the spinach, cube the watermelon, slice the red onion, and toast the nuts. Store each component separately in airtight containers in the refrigerator. Make the vinaigrette ahead of time as well and store it in a jar in the refrigerator. Just before serving, combine all the components and dress the salad.

Other Refreshing Summer Drinks & Salads

If you’re looking for more refreshing summer recipes, be sure to try these:

Recipe

Here’s the full recipe for your convenience:

Spinach & Watermelon Salad

Yields: 6 servings Prep time: 20 minutes

Ingredients:

  • 5 ounces fresh spinach, washed and dried
  • 4 cups cubed watermelon
  • 1/4 cup thinly sliced red onion
  • 1/2 cup crumbled feta cheese
  • 1/4 cup toasted almonds (or pecans), slivered
  • 1/4 cup chopped fresh mint

For the Vinaigrette:

  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey (or maple syrup)
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions:

  1. Prepare the spinach: Wash and dry the spinach thoroughly. Place in a large bowl.
  2. Cube the watermelon: Cut the watermelon into bite-sized cubes. Add to the bowl with the spinach.
  3. Slice the red onion: Thinly slice the red onion. Soak in cold water for 10 minutes, then drain well. Add to the bowl.
  4. Crumble the feta: Crumble the feta cheese and add it to the salad.
  5. Toast the nuts: Toast the almonds (or pecans) in a dry skillet until golden and fragrant. Let cool slightly and add to the salad.
  6. Chop the mint: Chop the fresh mint and add it to the salad.
  7. Make the Vinaigrette: In a small bowl, whisk together the olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper until well combined.
  8. Dress the Salad: Just before serving, pour the vinaigrette over the salad and gently toss to combine.
  9. Serve Immediately.

Conclusion

This Spinach & Watermelon Salad is more than just a recipe; it’s a taste of summer, a celebration of fresh ingredients, and a reminder of the simple pleasures of cozy country living. I hope you enjoy making and sharing this salad as much as I do. With its vibrant colors, refreshing flavors, and satisfying textures, it’s sure to be a hit at your next gathering. So go ahead, give it a try, and let me know what you think! Happy cooking!

Why is it important to dry the spinach thoroughly before making the salad?

Drying the spinach thoroughly is crucial because excess water will dilute the flavors of the salad and make it soggy. A salad spinner is recommended, and you can also pat the spinach dry with paper towels if needed.

What can I do to mellow out the sharpness of the red onion in the salad?

To mellow out the sharpness of the red onion, you can soak the thinly sliced onion in cold water for about 10 minutes, then drain it well before adding it to the salad.

Can I prepare the Spinach & Watermelon Salad ahead of time?

While the salad is best served immediately, you can prepare some components ahead of time. Wash and dry the spinach, cube the watermelon, slice the red onion, and toast the nuts. Store each component separately in airtight containers in the refrigerator. Make the vinaigrette ahead of time as well and store it in a jar in the refrigerator. Combine all the components and dress the salad just before serving.

What are some variations I can make to the Spinach & Watermelon Salad?

You can add protein such as grilled chicken, shrimp, or chickpeas. You can also experiment with different cheeses like goat cheese or mozzarella. Adding other fruits like blueberries or strawberries is another variation. You could also add red pepper flakes to the vinaigrette for a touch of heat or experiment with different herbs like basil or cilantro.

Spinach watermelon salad. Refreshing summer meal for cozy country living.
Lady Maria

Refreshing Spinach Watermelon Salad

This vibrant Spinach Watermelon Salad is a delightful combination of sweet and savory, perfect for a light lunch or a refreshing side dish. Featuring juicy watermelon, crisp spinach, salty feta, and crunchy almonds, it’s a celebration of summer flavors that will tantalize your taste buds.
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 6
Course: Lunch, Salad, Side Dish
Cuisine: American
Calories: 250

Ingredients
  

  • 5 ounces fresh spinach, washed and dried
  • 4 cups cubed watermelon
  • 1/4 cup thinly sliced red onion
  • 1/2 cup crumbled feta cheese
  • 1/4 cup toasted slivered almonds or pecans
  • 1/4 cup chopped fresh mint
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • Salt to taste
  • Pepper to taste

Equipment

  • Large bowl
  • Salad spinner
  • knife
  • Cutting board
  • small bowl
  • whisk
  • Measuring spoons
  • Measuring cups
  • Dry skillet

Method
 

  1. Prepare the spinach: Wash and dry the spinach thoroughly using a salad spinner. Place in a large bowl.
  2. Cube the watermelon: Cut the watermelon into bite-sized cubes (about 1 inch). Add to the bowl with the spinach.
  3. Slice the red onion: Thinly slice the red onion. To mellow the flavor, soak in cold water for 10 minutes, then drain well. Add to the bowl.
  4. Crumble the feta: Crumble the feta cheese and add it to the salad.
  5. Toast the nuts: Toast the almonds (or pecans) in a dry skillet over medium heat for a few minutes until golden and fragrant. Let cool slightly and add to the salad.
  6. Chop the mint: Chop the fresh mint and add it to the salad.
  7. Make the Vinaigrette: In a small bowl, whisk together the olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper until well combined and emulsified.
  8. Dress the Salad: Just before serving, pour the vinaigrette over the salad and gently toss to combine. Be careful not to overdress.
  9. Serve Immediately: This salad is best served immediately.

Notes

For best results, dry the spinach very well to prevent a soggy salad. To mellow the red onion’s sharpness, soak it in ice water for 10 minutes before adding it to the salad. The salad is best served immediately, but components can be prepped ahead. Store the spinach, watermelon, red onion, nuts, and dressing separately in the refrigerator. Combine just before serving. Consider adding grilled chicken or shrimp for a heartier meal. Other cheese options could be goat cheese or mozzarella.
 Maria Monroe

Welcome to my kitchen—I’m  Maria Monroe, and if you’re anything like me, you believe food should tell a story So whether you’re here to try something new, reimagine a classic, or just spend some quiet time in the kitchen, I’m so glad you stopped by. Pour a cup of something cozy and stay awhile.
Let’s be friends!

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