Grilled Watermelon Salad with Sweet and Spicy Vinaigrette
WATCH How to make this recipe.
Prep Time
60 min
Cook Time
50 min
Serving
8
Difficulty
Easy
Directions:
- For the vinaigrette: Combine the oil, honey, lime juice, zest, shallots, hot sauce, garlic and salt and pepper in a bowl to make a sweet and spicy vinaigrette. Set aside.
- For the salad: Line a baking sheet with wax paper and set aside. Melt the butter in a large skillet over medium heat. Toss in the pecans and brown sugar, stirring to coat. Cook over medium heat until the sugar begins to caramelize, about 3 minutes. Spread out pecans on prepared baking sheet to cool.
- Heat an outdoor gas grill to high or prepare a charcoal grill for high, direct-heat grilling. Trim the ends off the watermelon. Stand the watermelon on one cut end and cut in half, then cut each half in half again. Cut the quarters into 1/2-inch-thick slices. Brush the vinaigrette on both sides of the watermelon slices. Add the watermelon slices to the grill in a single layer and cook until warmed through and grill marks appear, 2 to 3 minutes per side. Cool the watermelon, then cut into cubes. (You won't use all the watermelon for the salad. Use as much as you like.)
- Layer the arugula leaves, grilled watermelon, strawberries, blueberries, blue cheese, pecans, parsley and scallions in a salad bowl. Add vinaigrette and toss just before serving.
Ingredients
- 1/2 cup plus 2 tablespoons olive oil
- 1/4 cup honey
- 1/4 cup freshly squeezed lime juice (from 2 to 3 limes) plus zest of 1 lime
- 1/4 cup minced shallots (from 1 large)
- 3 tablespoons hot sauce, preferably Texas Pete
- 2 large garlic cloves, minced
- Kosher salt and freshly ground black pepper
- 2 tablespoons salted butter
- 1 cup pecan halves
- 2 tablespoons brown sugar
- 1 small seedless watermelon
- One 5- to 6-ounce box baby arugula
- 1 cup sliced strawberries
- 1/2 cup blueberries
- 4 ounces premium-quality blue cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup sliced scallions
Directions
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Jennifer Winget
As a passionate news reporter, I am fueled by an insatiable curiosity and an unwavering commitment to truth. With a keen eye for detail and a relentless pursuit of stories, I strive to deliver timely and accurate information that empowers and engages readers.
