Watermelon Pecan Salad with Jalapeno Vinaigrette
The tangy, slightly salty blue cheese in this refreshing salad pairs surprising well with the fresh watermelon. The pecans add some crunch, and the jalapeno vinaigrette adds some sweet heat! You can make the dressing and prep the ingredients up to an hour before serving but assemble the salad just before serving.
Jalapeno Vinaigrette
- ½ cup jalapeno jelly
- ¼ cup white wine vinegar
Watermelon Pecan Salad
- ¾ cup coarsely chopped pecans
- 3 to 4 cups chopped arugula
- 5 heaping cups 1-inch cubed watermelon
- 1 cup Danish blue cheese crumbles
To Make the Watermelon Pecan Salad
Toast the pecans in a small skillet over medium heat until fragrant, about five minutes.
Arrange the arugula on a platter or individual salad plates.
Divide the watermelon cubes over the arugula.
Shake the dressing before spooning half of it on top of the arugula and watermelon.
Top with blue cheese crumbles and pecans.
Serve, passing the remaining dressing at the table.
Alternatively, toss the arugula, watermelon, blue cheese crumbles, pecans, and dressing in a large bowl and serve.
Keyword jalapeño, pecan, watermelon