I discovered this delicious, refreshing salad while shooting an episode of our TV show at Perini Ranch in Buffalo Gap, a steakhouse I highly recommend! Check out the restaurant’s cookbook by owners Lisa and Tom Perini: Perini Ranch Steakhouse: Stories and Recipes for Real Texas Food.
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.
Ingredients
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
Instructions
To Make the Vinaigrette
- Combine the jelly and vinegar in a lidded jar. Cover and shake well.
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.
Tried this recipe?Let us know how it was!
