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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.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 6
Course: Lunch, Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

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.