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Watermelon Pecan Salad with Gorgonzola Cheese on a Platter

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
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 Servings
Calories 339kcal
Author Barb


For the Salad

  • 5 cups seeded and cubed watermelon
  • 6 oz Mixed greens
  • ¾ cup chopped toasted pecans
  • 1 cup crumbled Gorgonzola cheese

For Pepper Jelly Vinaigrette

  • 3 Tbsp white wine vinegar
  • ¼ cup pepper jelly
  • 1 Tbsp fresh lime juice
  • 1 Tbsp grated onion
  • 1 Tbsp sugar
  • 1 tsp salt
  • ¼ tsp pepper
  • ¼ cup vegetable oil


  • 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.


There are a ton of different Red Pepper Jellies available; mine was from Harry and David but still the same basic ingredients (Red Bell Peppers and Jalapeno) as most others and 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.


Serving: 18 | Calories: 339kcal | Carbohydrates: 25g | Protein: 7g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 18g | Cholesterol: 17mg | Sodium: 660mg | Fiber: 3g | Sugar: 19g