Spicy Watermelon Arugula Salad Recipe

Introduction

This Spicy Watermelon Arugula Salad is a refreshing and vibrant dish perfect for warm days. Combining sweet watermelon and strawberries with a smoky chipotle dressing, it offers a delightful balance of flavors with a hint of heat.

Ingredients

• ½ pint strawberries, hulled
• 1 chipotle pepper in adobo sauce
• 1 tbsp adobo sauce (from canned chipotle)
• ½ cup apple cider vinegar
• 5 tbsp granulated sugar
• 4 tbsp fresh parsley, stems removed
• 1 tsp Dijon mustard
• 1 tsp kosher salt (Diamond Crystal Brand)
• 1 tsp black pepper
• 1 cup olive oil
• 4 oz arugula
• 16 oz watermelon, cut into ½ inch cubes
• ½ pint strawberries, hulled and sliced
• 4 oz goat cheese, crumbled
• 2 Persian cucumbers, thinly sliced
• 1 serrano pepper, thinly sliced
• 2 oz pepitas
• 1 pinch kosher salt (Diamond Crystal Brand)

Instructions

1. Step 1: Make the chipotle strawberry dressing by adding all vinaigrette ingredients except the olive oil (strawberries, chipotle pepper, adobo sauce, apple cider vinegar, sugar, parsley, Dijon mustard, kosher salt, and black pepper) to a food processor. Blend until smooth or with just a few small chunks remaining.
2. Step 2: With the food processor running on low speed, slowly drizzle in the olive oil. Do not stop blending until all the oil is fully incorporated and the dressing is emulsified.
3. Step 3: Assemble the salad by layering a bed of arugula on a serving platter or bowl.
4. Step 4: Top the arugula with watermelon cubes, sliced strawberries, crumbled goat cheese, cucumber slices, serrano pepper slices, and pepitas.
5. Step 5: Sprinkle the salad lightly with a pinch of kosher salt.
6. Step 6: Drizzle the chipotle strawberry dressing over the salad just before serving. Enjoy immediately for the freshest taste.

Tips & Variations

• For a milder heat, substitute the serrano pepper with a small jalapeño or omit entirely.
• Try replacing goat cheese with feta for a different tangy flavor.
• Adding fresh mint or basil leaves can enhance the freshness of this salad.
• If you don’t have pepitas, toasted sunflower seeds or chopped almonds make a good crunchy alternative.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing refrigerated as well, stirring before use. Toss the salad with dressing just before serving to maintain freshness and prevent sogginess. Reheating is not recommended.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dressing ahead of time?

Yes, the chipotle strawberry dressing can be made up to 3 days ahead and stored in the refrigerator. Bring it to room temperature and shake or whisk before drizzling over the salad.

Is this salad suitable for a vegan diet?

To make it vegan, simply omit the goat cheese or substitute it with a plant-based cheese alternative. The rest of the salad and dressing are naturally vegan-friendly.

Spicy Watermelon Arugula Salad Recipe

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★★★★★

4.9 from 110 reviews

A vibrant and refreshing Spicy Watermelon Arugula Salad featuring a zesty chipotle strawberry dressing, juicy watermelon cubes, fresh strawberries, peppery arugula, creamy goat cheese, and crunchy pepitas, balanced by spicy serrano peppers and crisp cucumbers. Perfect for a light, flavorful summer dish.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Chipotle Strawberry Dressing

• ½ pint strawberries (hulled)
• 1 chipotle pepper in adobo sauce
• 1 tbsp adobo sauce (from canned chipotle)
• ½ cup apple cider vinegar
• 5 tbsp granulated sugar
• 4 tbsp fresh parsley (stems removed)
• 1 tsp Dijon mustard
• 1 tsp kosher salt (Diamond Crystal brand)
• 1 tsp black pepper
• 1 cup olive oil

Salad

• 4 oz arugula
• 16 oz watermelon (cut into ½ inch cubes)
• ½ pint strawberries (hulled and sliced)
• 4 oz goat cheese (crumbled)
• 2 Persian cucumbers (sliced thin)
• 1 serrano pepper (sliced thin)
• 2 oz pepitas
• 1 pinch kosher salt (Diamond Crystal brand)

Instructions

1. Make the Chipotle Strawberry Dressing: Add the hulled strawberries, chipotle pepper in adobo, adobo sauce, apple cider vinegar, granulated sugar, fresh parsley, Dijon mustard, kosher salt, and black pepper into a food processor. Blend until smooth with just a few small chunks remaining.
2. Incorporate the Olive Oil: With the food processor running on low speed, slowly drizzle in the olive oil. Continue blending without stopping until all the oil is fully incorporated and the dressing emulsifies.
3. Prepare the Salad Base: Arrange the arugula in a large salad bowl as the base layer for the salad.
4. Add the Fruit and Vegetables: Top the arugula with the cubed watermelon, sliced strawberries, crumbled goat cheese, thinly sliced Persian cucumbers, and serrano pepper slices evenly distributed.
5. Finish and Serve: Sprinkle a pinch of kosher salt over the salad, drizzle the chipotle strawberry dressing generously on top, and garnish with pepitas. Serve immediately for the freshest taste and texture.

Notes

• The dressing can be made a day ahead and refrigerated to enhance flavor; bring to room temperature before serving.
• Adjust the amount of serrano pepper to control the heat level.
• Use fresh, ripe watermelon and strawberries for the best sweetness and juiciness.
• Chipotle in adobo sauce adds smoky heat; substitute with smoked paprika for a milder version.
• For a vegan option, omit goat cheese or substitute with a plant-based cheese alternative.

Keywords: Watermelon salad, Arugula salad, Spicy salad, Chipotle dressing, Summer salad, Healthy salad