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This Queso Fresco & Candied Walnut Watermelon Salad is a refreshing summer dish bursting with sweet, salty, and tangy flavors. Tossed with crisp greens and a zesty Dijon vinaigrette, it’s the perfect side for picnics, BBQs, or light lunches.

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Queso Fresco & Candied Walnut Watermelon Salad

This Queso Fresco & Candied Walnut Watermelon Salad is a refreshing summer dish bursting with sweet, salty, and tangy flavors. Tossed with crisp greens and a zesty Dijon vinaigrette, it’s the perfect side for picnics, BBQs, or light lunches.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Servings 6

Ingredients
  

For the Salad

  • 4 cups seedless watermelon cubed
  • 4 cups spring mix or mixed salad greens
  • 1/2 cup candied walnuts roughly chopped
  • 1/2 cup crumbled queso fresco

For the Vinaigrette Dressing:

  • 1/4 cup white vinegar
  • 4 tablespoons Dijon mustard
  • 1 garlic clove minced
  • Salt and pepper to taste
  • 3/4 cup extra-virgin olive oil

Instructions
 

  • 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.
  • 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.
  • 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.
  • Add the Finishing Touches: Sprinkle the crumbled queso fresco over the salad.
  • Serve immediately and enjoy the vibrant flavors and textures of this summer watermelon salad.

Notes

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.