Summer Kissed Watermelon Salad
Serves: 4 servings
  • ⅓ cup olive oil
  • 3 tablespoons balsamic, red or white wine vinegar
  • 3 tablespoons chopped fresh mint
  • 1 teaspoon finely chopped garlic
  • Kosher salt
  • Fresh ground black pepper
  • ¾ cup pecan halves
  • 1 tablespoon sugar
  • 8 cups finely sliced Romaine lettuce (1 head) or baby salad greens
  • 4 cups cubed seedless watermelon
  • 2 cups chopped or sliced English cucumber
  • 1-1/2 cups cooked quinoa (3/4 cup cooked in 1-1/2 cups water, see note for cooking instructions, if needed)
  • ½ cup crumbled French feta or goat cheese
  • Optional: 2 cups sliced or shredded cooked chicken breast
  1. For the vinaigrette, put olive oil, vinegar, mint and garlic in a small jar fitted with a lid and shake or whisk together in a small bowl; season with salt and pepper.
  2. For the pecans, stir together pecans and sugar in a small skillet over medium heat until sugar is melted and lightly crusted on pecans, about 3-5 minutes; remove from heat and turn out onto a baking sheet or wax paper sprayed with vegetable oil and cool to room temperature.
  3. In a large bowl, gently toss together Romaine, watermelon, cucumber, quinoa, cheese and sugared pecans (and optional chicken is desired). Evenly pour on minty vinaigrette and gently toss to coat ingredients evenly. Taste and add additional salt and pepper, if needed.
For the 1-1/2 cups cooked quinoa: Stir together ½ cup quinoa with 1-1/2 cups water in a small saucepan; bring to a boil; reduce heat to low, cover and simmer just until quinoa is tender and water is absorbed, about 15 minutes. Transfer cooked quinoa to a baking sheet or tray and spread out to cool to room temperature. Quinoa can be refrigerated until using.
Recipe by A Year at the Table at