Watermelon Arugula Salad with White Wine Vinaigrette

With these hot temperatures we have been having, fruit has been my go-to food! It just seems to satisfy me when I come home from the day {usually sweating}. Also, any dinner that I can create that requires minimal oven use, is a winner to me! I recently had the watermelon feta salad at Panera Bread which inspired me to create this dressing and salad! I love the light flavor that the dressing provides, and the watermelon adds a sweetness that fits perfectly with the arugula. We had this salad as a side dish to Mahi Mahi; however, it would be great to bring for lunch as well.


For my salad, I used a spinach/ arugula mix to create the base and added watermelon with freshly toasted almonds to add an extra crunch. We previously talked about the benefits of various salad greens and how especially spinach provides a nutritional benefit to your meal! Watermelon is high in lycopene which gives the fruit its red color and acts an antioxidant in the body to fight off free radicals from cell damage. In fact, did you know that 1 cup of watermelon has more lycopene than a large raw tomato? Studies show that keeping your watermelon at room temperature prior to slicing preserves antioxidants better than refrigerating it. And, not only is watermelon a good source of lycopene, but it also provides a significant amount of potassium, vitamin C, vitamin A and fiber. Because of watermelon’s high concentration of water, it is also considered a low calorie food!

I created the white wine vinaigrette dressing from scratch using my immersion blender. Have I mentioned how much I love that kitchen gadget!? Check out a few of my other homemade salad dressings here and here. It took me about 5 minutes to prepare this dressing, and I love being able to control the ingredients that go into my dressing compared to store bought ones.

To create the white wine vinaigrette, combine all of the ingredients in a blender, food processor or immersion blender and blend until smooth. Refrigerate until ready to use.

White Wine Vinaigrette
Prep time
Total time
  • ½ cup olive oil
  • 1 T lemon juice
  • 1½ T honey
  • 3 T white wine vinegar
  • 1 tsp minced garlic
  • 1 tsp Dijon mustard
  • Kosher salt and fresh ground black pepper to taste
  1. Combine all of the ingredients in a blender, food processor or immersion blender and blend until smooth.
  2. Refrigerate until ready to use.
Nutrition Information
Serving size: 1 Tbsp Calories: 98 Fat: 9.8 Saturated fat: 1.3 Carbohydrates: 2.5 Sugar: 2.4


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