Watermelon Salad

By breester

Ingredients

• 4 watermelon wedges
• 4 cups diced watermelon
• 1/2 red onion, thinly sliced
• 2 cups baby arugula
• 1/3 cup blue cheese crumbles
• Spicy Pecans
• 1 cup pecan halves
• 1 tablespoon butter, melted
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon chili powder
• 1/8 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• Vinaigrette
• 1 tablespoon Champagne vinegar
• 3 tablespoons olive oil or vegetable oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Make the spicy pecans. Heat oven to 325 degrees. In a small bowl, mix together pecans, melted butter, Worcestershire sauce, 1/2 teaspoon salt, chili powder, 1/8 teaspoon black pepper, and cayenne pepper. Pour onto a baking sheet and place in oven for 10 minutes. Stir and continue to bake 5 minutes. Remove from oven and let cool.
In a medium bowl, combine diced watermelon, red onion, arugula, and blue cheese crumbles.
Sprinkle pecans on top.
In a small bowl whisk together vinegar, oil, salt and pepper. Drizzle on salad.
If desired, portion salad onto watermelon wedges to serve.