Queso Fresco & Candied Walnut Watermelon Salad

Summer is the season for refreshing salads that highlight the vibrant flavors of seasonal fruits and vegetables. This delightful watermelon salad combines the sweetness of juicy watermelon with the crispness of spring mix, the nutty crunch of candied walnuts, and the creamy tang of queso fresco. Tossed in a tangy vinaigrette dressing, this salad is a perfect balance of flavors and textures. In this blog post, I’ll take you through the steps of creating a delicious summer watermelon salad that will become your go-to dish for light and satisfying meals.

Queso Fresco & Candied Walnut Watermelon Salad

Ingredients

For the salad:

• 4 cups of cubed seedless watermelon

• 4 cups of spring mix or mixed salad greens

• 1/2 cup candied walnuts, roughly chopped (option to buy pre-made or make your own, see instructions below)

• 1/2 cup crumbled queso fresco (Mexican fresh cheese)

For the vinaigrette dressing:

• 1/4 cup white vinegar

• 4 tablespoons Dijon mustard

• 1 garlic clove, minced

• Pinch of salt and freshly ground black pepper

• 3/4 cup extra-virgin olive oil

Instructions

1. Prepare the Salad: In a large bowl, combine the cubed watermelon, spring mix, and candied walnuts. Gently toss the ingredients together, ensuring they are evenly distributed.

2. Make the Vinaigrette Dressing: In a small bowl, whisk together the extra-virgin olive oil, white vinegar, Dijon mustard, garlic, salt, and pepper until well combined. Taste and adjust the to your preference by adding more mustard or vinegar if desired.

3. Dress the Salad: Drizzle the vinaigrette dressing over the watermelon, spring mix, and candied walnuts. Use a large spoon or salad tongs to gently toss the salad, ensuring all the ingredients are coated with the dressing.

4. Add the Finishing Touches: Sprinkle the crumbled queso fresco over the salad.

5. Serve immediately and enjoy the vibrant flavors and textures of this summer watermelon salad.

Note:

If making your own candied walnuts, combine 1 cup of walnuts, 1 tablespoon of butter, and 1/4 tablespoons of granulated sugar in a small pan over medium heat. Cook for about 5 minutes, stirring frequently. Remove from pan and let cool before use.

Variations:

• For added protein, consider adding grilled chicken breast or shrimp to make it a heartier meal.

• You can substitute the queso fresco with feta cheese or goat cheese for a different creamy tang.

• Experiment with different greens, such as arugula or baby spinach, for a variation in taste and texture.

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