Today is all about that quintessential summer treat: melon! I love a fresh watermelon in the summer and while I’ve made the occasional Margarita or carved shark, I really just love watermelon as it is.
Today, I decided to highlight all things watermelon into a tasty summer salad. Instead of just having watermelon chunks as a topping, I also added watermelon juice into the caramel on the nuts and into my vinaigrette!
The end result was a tasty salute to summer!
Look here for more watermelon recipes:
- A Day in the Life on the Farm: Watermelon Mojitos
- Amy’s Cooking Adventures: Watermelon Crunch Salad with Watermelon Poppyseed Vinaigrette and Watermelon Caramel Walnuts
- Mayuri’s Jikoni: Watermelon Soda Float
- Sneha’s Recipe: Subak-hwachae/Watermelon Punch - Korean
For the watermelon juice, either gather the juice that leaks out while you cut the watermelon or blend watermelon chunks in a blender. Either way, strain out solids before using.
Watermelon Crunch Salad with Watermelon Poppyseed Vinaigrette and Watermelon Caramel Walnuts
Watermelon Caramel Walnuts
1 ½ tablespoon watermelon juice
1 ½ tablespoons butter
2 tablespoon brown sugar
½ cup walnut halves
Watermelon Poppyseed Vinaigrette
1 ½ tablespoons watermelon juice
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1 teaspoon stone ground mustard
⅛ teaspoon garlic powder
½ teaspoon poppyseeds
Salt & pepper
Feta cheese crumbles
To make the walnuts, place the butter, watermelon juice, and brown sugar in a small saucepan over medium heat. Cook, stirring constantly until the mixture begins to boil. Add the walnuts, and continue to cook and stir for 5 minutes or until the sugar is caramelized and thickened. Pour the nuts onto a parchment lined baking sheet to cool.
To make the vinaigrette, whisk all the ingredients together into a cohesive dressing.
Place the salad ingredients in bowls. Top with candied walnuts and vinaigrette.