Grilled Watermelon Salad with Sweet and Tangy Vinaigrette

Votes: 2

Time: 1 hour.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 509, total fat 34 G., saturated fats 8 G., proteins 8 G., carbohydrates 52 G., fiber 5 G., cholesterol 18 mg, sodium 1298 mg, sugar 41 G.

This hearty salad in a sweet-and-tangy honey vinaigrette is made with grilled watermelon, beautifully complemented by juicy, peppery arugula, creamy blue cheese chunks, fresh berries, and pecans. The perfect appetizer for summer grilling parties!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Vinaigrette dressing

0.5 tbsp. + 2 tbsp. l. olive oil
1/4 cup honey
1/4 tbsp. freshly squeezed lime juice (2-3 limes) + zest of 1 lime
1/4 cup chopped shallots (1 large onion)
3 tablespoons hot sauce, preferably Texas Pete
2 large cloves garlic, crushed

Salad

2 tablespoons salted butter
1 tbsp. pecan halves
2 tbsp. l. brown sugar
1 small seedless watermelon
1 package (about 150 g) of small arugula
1 cup chopped strawberries
0.5 cup blueberries
110 g of blue cheese
1/4 cup chopped fresh parsley
1/4 cup chopped chives

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: arugula, strawberry, honey, lime juice, pecans, blueberry, blue cheese, Watermelon, shallots

Cooking the dish according to the recipe:

Vinaigrette dressing:

Combine the oil, honey, lime juice, zest, shallot, hot sauce, garlic, salt, and pepper in a bowl to make a sweet and spicy dressing. Set aside.
Line a baking sheet with waxed paper and set aside. In a large skillet over medium heat, melt the butter. Add the pecans and brown sugar and cook, stirring to coat. Cook over medium heat until the sugar begins to caramelize, about 3 minutes. Spread the nuts on the prepared baking sheet to cool.

Preheat an outdoor grill. Trim the ends of the watermelon. Place the watermelon on one cut end and cut in half, then cut each half in half again. Cut the quarters into 1-cm-thick slices. Brush both sides of the watermelon slices with the dressing.
Place the watermelon slices on the grill in a single layer and grill until heated through and grill marks appear, 2–3 minutes per side. Let the watermelon cool, then dice. You won't need all of the watermelon for the salad; use as much as you like.
Layer arugula leaves, watermelon, strawberries, blueberries, blue cheese, pecans, parsley, and green onions in a salad bowl. Drizzle with dressing and toss just before serving.

Categories:

recipe / Calorie content of prepared meals / Backyard Recipes / Summer dishes / Grill, barbecue / Easy Grill Recipes / Grilled vegetables and fruits / Appetizers / Vegetable appetizers / Salads / Vegetable salads / Food Network - recipes