Watermelon Salad with Toasted Pecans and Gorgonzola Cheese

Watermelon Salad with Pecans and Gorgonzola Cheese on a large rectangular serving plate.

Watermelon Salad with Toasted Pecans and Gorgonzola Cheese

Luscious ripe watermelon is combined with greens, pecans and Gorgonzola cheese in this amazing summertime salad.

Course Salads, Dressings, Marinades and Sauces

Cuisine American

Keyword dinner, gorgonzola, lunch, pecan, salad, summer, watermelon

Prep Time 20

Total Time 20

Servings Servings

Calories 339kcal

Author Barb

Ingredients

For the Salad

5 cups seeded and cubed watermelon
6 ounces mixed greens
¾ cup chopped toasted pecans
1 cup crumbled Gorgonzola cheese

For Pepper Jelly Vinaigrette

3 tablespoons white wine vinegar
¼ cup pepper jelly
1 tablespoon fresh lime juice
1 tablespoon grated onion
1 tablespoon sugar
1 teaspoon salt
¼ teaspoon pepper
¼ cup vegetable oil

Instructions

Make Pepper Jelly Vinaigrette

Whisk together first 6 ingredients.
Add oil in a steady stream and whisk while pouring into the other ingredients.

Prepare the Salad

Combine watermelon and greens in a large bowl; add all but 1/4 cup vinaigrette, tossing gently to coat.
Transfer watermelon mixture to a serving platter, and sprinkle evenly with pecans and cheese. Season to taste with additional salt.
Pass additional dressing on the side.

Notes

There is a good assortment of Red Pepper Jellies available; mine was from Harry and David but still the same basic ingredients, red bell peppers and jalapeno, as others available at grocery stores.

The Harry and David product was jammy and had chunks of both peppers in it so I had to put everything into the blender to get it smooth but I've had jelly before too and then blending it would not have been required.

Nutrition