Watermelon Salad with Pecans

I love watermelon in a salad; it’s great with cheese and nuts and I especially love this Watermelon Salad with Pecans and Gorgonzola Cheese. Sweet and savory alike, it’s simply delicious.

It’s finally late enough in the season to consider making this Watermelon Salad with Pecans and Gorgonzola Cheese.

While you can certainly purchase watermelon earlier but I’ve found it’s best to wait for local melons or for those of us living at altitude in Colorado until the end of summer. 

We hungrily await the amazing melons from our own Western Slope that come to our neck of the woods. Having a really red, juicy, and sweet watermelon makes all the difference in a salad like this Watermelon Salad with Pecans.

I love those red, juicy slices but I also refuse to eat any until now. It’s like tomatoes; you can find it out of season shipped to you from Mexico but it’s not worth it.

I want a ripe, red, juicy watermelon with real flavor that’s drips all over me and my kitchen, not a wimpy pink thing that’s mealy and miserable. Are you with me?

This salad has long been a favorite; I’ve been making it at least once a summer ever since it appeared in the pages of Southern Living in 2008.

I may have made some minor changes over the years but the one thing I haven’t done is to make it at a time that worked for sharing it here.

Sometimes I actually make dishes for friends and events and we just eat; no photos, no stories, just getting together around the table and enjoying some great food.

It was at a recent barbecue that I took this salad to where everyone raved about it so it moved into my ‘must make’ list for sharing it with readers.

It’s simple too; watermelon is peeled and cut into 1/2″ squares, pecans are toasted and a dressing is made.

Putting it together is simply combining those ingredients with some hunks of Gorgonzola cheese and greens and you’re set. Not a fan of Gorgonzola? Try feta cheese instead.

It’s so fresh and flavorful that I could forgo a main course and only have this for my meal. But if you need a protein, it’s especially good with grilled chicken.

The dressing has some salt in it but I thought the salad needed a touch more, however, test it first and season it to fit your own needs.

The salad dressing calls for Pepper Jelly; I had a jar of this Harry and David Pepper and Onion Relish and thought it perfect but most stores carry the basic pepper jelly too so it’s easy to find.

I made the salad yesterday right before lunch because I was concerned about the light for photos; the forecast was for some gloom.

Once done, I had a completed salad with no company to help me eat it. What do I do?

I put the word out on a Facebook page I made for my street; we plan neighborhood things there sure but it’s also where you might get a notice that Barb has a salad or a cocktail…fun huh?

Five minutes later and two friends were joining me for a quick lunch!

PIN IT! ‘Watermelon Salad with Toasted Pecans and Gorgonzola Cheese’

Watermelon Salad with Toasted Pecans and Gorgonzola Cheese

Barbara Baker

Luscious ripe watermelon is combined with greens, pecans and Gorgonzola cheese in this amazing summertime salad.

5 from 50 or more votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Salads, Dressings, Marinades and Sauces

Cuisine American

Servings 6 Servings

Calories 339 kcal

Ingredients

  

1x2x3x

For the Salad

• 5 cups seeded and cubed watermelon
• 6 ounces mixed greens
• ¾ cup chopped toasted pecans
• 1 cup crumbled Gorgonzola cheese

For Pepper Jelly Vinaigrette

• 3 tablespoons white wine vinegar
• ¼ cup pepper jelly
• 1 tablespoon fresh lime juice
• 1 tablespoon grated onion
• 1 tablespoon sugar
• 1 teaspoon salt
• ¼ teaspoon pepper
• ¼ cup vegetable oil

Instructions

 

Make Pepper Jelly Vinaigrette

• Whisk together first 6 ingredients.
• Add oil in a steady stream and whisk while pouring into the other ingredients.

Prepare the Salad

• Combine watermelon and greens in a large bowl; add all but 1/4 cup vinaigrette, tossing gently to coat.
• Transfer watermelon mixture to a serving platter, and sprinkle evenly with pecans and cheese. Season to taste with additional salt.
• Pass additional dressing on the side.

Notes

There is a good assortment of Red Pepper Jellies available; mine was from Harry and David but still the same basic ingredients (Red Bell Peppers and Jalapeno) as most others and available at grocery stores.

The Harry and David product was jammy and had chunks of both peppers in it so I had to put everything into the blender to get it smooth but I’ve had jelly before too and then blending it would not have been required.

Nutrition

Nutrition Facts

Watermelon Salad with Toasted Pecans and Gorgonzola Cheese

Serving Size

 

1 Serving

Amount per Serving

Calories

339

% Daily Value*

Fat

 

25

g

38

%

Cholesterol

 

17

mg

6

%

Sodium

 

660

mg

29

%

Carbohydrates

 

25

g

8

%

Protein

 

7

g

14

%

* Percent Daily Values are based on a 2000 calorie diet.

Calories

339

Keyword dinner, gorgonzola, lunch, pecan, salad, summer, watermelon

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