Watermelon & Goat Cheese Salad with Citrus Vinaigrette

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The contrasting flavors and textures of crisp, sweet watermelon and creamy, tangy goat cheese are magical partners. Top with sliced grilled chicken to make it a meal.

Watermelon & Goat Cheese Salad with Citrus Vinaigrette
Nutritionist Tested & Approved

Time: 20 minutes

Ingredients
  • 3 tablespoons extra-virgin olive oil

  • 3 tablespoons orange juice

  • 1 tablespoon red-wine vinegar

  • 1/4 teaspoon salt

  • Freshly ground pepper, to taste

  • 8 cups watercress, tough stems removed, or mixed salad greens (5 ounces)

  • 4 cups diced seedless watermelon, (about 3 pounds with the rind) (see Tips)

  • 1/4 cup very thinly sliced red onion, (1/4 small)

  • 2 ounces goat cheese, crumbled

  • 1/2 cup chopped hazelnuts, (2 ounces), toasted (see Tips)

Directions
  1. Whisk oil, orange juice, vinegar, salt and pepper in a large bowl until well combined. Add watercress, watermelon and red onion; toss to coat. Divide among 5 plates. Top with goat cheese and hazelnuts to serve.

Tips: Melon selection & storage: Look for symmetrical unblemished melons, without flat sides, that have a creamy yellow spot on the bottom indicating ripeness. At 92% water, this fruit should feel heavy when you heft it. Precut melon flesh should be dense, firm and appear moist. Store in the refrigerator for up to a week or keep in a cool, dark spot. Cover the cut surface of melon with plastic wrap and refrigerate.

To toast chopped hazelnuts: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.


Nutritional Facts

Servings
5
Calories
227
Carbohydrates
13g
Cholesterol
5mg
Dietary Fiber
2g
Fat
18g
Monounsaturated Fat
12g
Potassium
425mg
Protein
6g
Saturated Fat
3g
Sodium
182mg
Bonus
Vitamins A & C (45% daily value)
Carbohydrate Servings
1
Exchanges
1 vegetable
1/2 fruit
1 high-fat meat
2 fat

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salad EatingWell Meal Plan watermelon