watermelon and arugula salad

Recipe Friday: Sauce Watermelon and Arugula Salad

Written by Marilyn Hawkes Category: Recipes Issue: June 2018
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If you’re a watermelon lover, your season has finally arrived! Grocery stores and farmers’ markets are stocked with ripe, juicy watermelons just waiting to be cracked open and enjoyed.

Picking out a good watermelon can be tricky, but Cameron Froment, Sauce Pizza and Wine director of operations, offers these tips: The watermelon should be heavy for its size and should feel dense and weighty like a bowling ball; the ground spot (where the melon touches the ground while ripening) should be “creamy mustard” color; and the rind should be shiny and hard. Find all three attributes and you should score a sweet melon, he says.

To take advantage of the growing season, Sauce offers a watermelon and arugula salad that’s a customer favorite, Froment says. “It’s a light, crisp and refreshing salad with jicama and pumpkin seeds for texture and feta and white balsamic dressing (to add) depth. People clamor for it.”

Watermelon and Arugula Salad

5 oz. 1"x1" cubed watermelon
3 oz. spinach & arugula blend
2 oz. jicama, cut into batons
1.5 oz. white balsamic vinaigrette
1 oz. feta cheese
1 tbsp. roasted pumpkin seeds (salted)
0.5 oz. julienned red onion

8 oz. white balsamic vinegar
16 oz. oil blend, 75 percent canola and 25 percent olive oil
2 tbsp. honey
Kosher salt to taste
White pepper to taste

For dressing, whisk together all ingredients except the oil. Incorporate the oil by whisking in slowly or using a blender. Pour a little bit over the salad and add more to taste.

To assemble
Combine the watermelon, jicama, spinach and arugula blend with the vinaigrette in a mixing bowl and garnish the salad with crumbled feta and pumpkin seeds.