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Watermelon Salad with Arugula & Baked Goat Cheese
Course: 30 minutes
Servings: 4
Author: Mary Ann Dwyer
  • 4 oz. semisoft goat cheese
  • 2 Tbsp. plain dry bread crumbs
  • 1 tsp. fresh rosemary snipped
  • 3 cups seedless watermelon cut into small cubes
  • 3 cups baby arugula
  • 3/4 cup red onion sliced thin
  • 1 medium English cucumber sliced then halved
  • 1/3 cup fresh mint leaves
  • 1/2 cup chopped pecans toasted
  • Balsamic Vinaigrette:
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/2 tsp. kosher salt
  • 1/2 tsp. coarse ground black pepper
  • 2 Tbsp. honey
  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Set aside.
  2. Slice goat cheese into 8 rounds. In a small shallow bowl combine bread crumbs and rosemary. Dip both sides of the goat cheese into the mixture. Coat evenly. Place on baking sheet and bake for 6-7 minutes until lightly browned. Set aside.
  3. Lower oven temperature to 350 degrees. Place chopped pecans on a baking sheet. Toast in the oven for 6-7 minutes until fragrant.
  4. In a large bowl combine watermelon, arugula, red onion, cucumber and mint. Cover and chill for 30 minutes.
  5. For the balsamic dressing: whisk together all ingredients in small bowl.
  6. Remove salad from refrigerator. Pour some dressing over salad mixture, tossing to coat. Sprinkle with pecans and top each salad with two pieces of the baked goat cheese.