Best Watermelon Salad With Pomegranate Vinaigrette Recipes

MARINATED WATERMELON SALAD WITH SPICY CHIPOTLE-LIME VINAIGRETTE

Marinated Watermelon Salad with Spicy Chipotle-Lime Vinaigrette image

This is one of those salads that the longer it sits, the better it gets. The heat from the chipotle chili powder is tamed by the juicy watermelon, sweet mango and crisp cucumber.

Provided by Kardea Brown

Categories side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons honey
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon lime zest plus 3 tablespoons lime juice
1/2 teaspoon chipotle chile powder
Kosher salt
2 cups cubed watermelon
1/2 cup very thinly sliced red onion
1 large mango, peeled, pitted and chopped
1/2 English cucumber, cut into half-moons
1/2 cup fresh mint leaves

Steps:

For the spicy chipotle-lime vinaigrette: Whisk together the honey, olive oil, vinegar, lime zest and juice and chipotle chile powder in a small bowl. Season with salt to taste.
For the watermelon salad: Combine the watermelon, red onion, mango and cucumber in a medium bowl.
Pour the vinaigrette over the mixture and toss to coat. Cover and refrigerate for 30 minutes or until ready to serve. Just before serving, add the mint and toss to combine.

WATERMELON SALAD WITH POMEGRANATE VINAIGRETTE

Watermelon Salad With Pomegranate Vinaigrette image

Make and share this Watermelon Salad With Pomegranate Vinaigrette recipe from Food.com.

Provided by Chuck Hughes

Categories Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1/4 cup lemon juice and lime juice
1/4 cup pomegranate molasses
1/4 cup sherry wine vinegar
1/8 cup honey
1 tablespoon Dijon mustard
1 tablespoon minced shallot
2 teaspoons ground toasted coriander
2 teaspoons kosher salt
1 pinch ground black pepper
2 cups vegetable oil
6 ounces seedless watermelon, cubed
2 ounces English cucumbers, peeled, seeded and diced
2 ounces sweet 100 tomatoes, halved (cherry, heirloom)
1 ounce feta cheese
4 fresh basil leaves, torn into penny-size pieces
4 fresh mint leaves, torn into penny-size pieces
1/2 ounce arugula
1/2 ounce toasted pine nuts
1/2 ounce currants, plumped (currants soaked in hot water for 5 minutes and drained)

Steps:

For the pomegranate vinaigrette:.
Place the citrus juice, pomegranate molasses, vinegar, honey, mustard, shallots, coriander, salt and pepper in a container. Emulsify, adding the oil slowly. Taste for seasoning.
For the watermelon salad:.
Combine the watermelon, cucumber, tomatoes, feta, basil and mint. Add the arugula and pine nuts. Plate and top with the currants and 3 ounces of the pomegranate vinaigrette.

Nutrition Facts : Calories 1076.3, Fat 113.3, SaturatedFat 15.4, Cholesterol 6.7, Sodium 1293.2, Carbohydrate 18.5, Fiber 1.1, Sugar 15.1, Protein 2.6

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