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Home » Recipes » Salads

Arugula Watermelon Salad

Modified: Apr 29, 2025 · Published: May 9, 2021 by Heather · As an Amazon Associate I earn from qualifying purchases. · 605 words. · About 4 minutes to read this article.

Jump to Recipe
Arugula watermelon salad recipe.
Arugula watermelon salad recipe.

Make this arugula watermelon salad to cool you down on a hot summer day. Peppery arugula is topped with fresh watermelon, feta cheese, and sunflower seeds, then tossed in a homemade orange vinaigrette.

White bowl filled with watermelon, feta cheese, and sunflower seeds.

Recipe summary

Flavor: Fresh, sweet, peppery.

Made with fresh ingredients: Cubed watermelon and arugula are tossed with feta cheese and sunflower seeds in a simple and bright orange vinaigrette.

Serves: 4 side salads or 2 large lunch salads

Similar to: Cucumber Blueberry Salad and Strawberry Walnut Salad

Jump to:
  • Recipe summary
  • Ingredients and substitutions
  • How to make arugula watermelon salad
  • Tips and tricks
  • Frequently asked questions
  • Recommended
  • 📖 Recipe
  • Comments

Ingredients and substitutions

Ingredients on a counter top.
  • Arugula - Can be substituted with your favorite greens. Romaine or spinach are great choices.
  • Watermelon - Look for seedless watermelon - sometimes you can find it already cubed at the store. Sliced strawberries would make a good substitute.
  • Feta cheese - Can be substituted with goat cheese. Or, use mozzarella pearls for a milder flavor.
  • Olive oil - Necessary to make the dressing.
  • Salt - Enhances the flavor of the dressing.
  • Honey - Can be substituted with maple syrup.
  • Sunflower seeds - Salted or unsalted roasted sunflower kernels (seeds without the shell) can be used. I made my salad with Planters Dry Roasted Sunflower Kernels (Amazon)

How to make arugula watermelon salad

Preparing vinaigrette dressing to add to arugula watermelon salad.
  1. Zest an orange into a bowl.
  2. Slice in half and juice an orange, adding juice to the zest.
  3. Add remaining dressing ingredients and whisk to combine.
  4. Pour over salad ingredients and toss to coat, serving immediately.

Tips and tricks

Want to substitute with your favorite bottled dressing? The listed ingredients equal about ½ cup of salad dressing, feel free to use your favorite store bought flavor.

Cubing watermelon - Think about creating small, bite size pieces (1 inch or smaller) of watermelon while you're slicing it. This makes your salad easier to eat and enjoy.

Bowl of arugula salad with watermelon.

Frequently asked questions

Can I make this ahead?

Your salad components can be prepared a day ahead of time when stored separately. Store salad ingredients in three separate containers: cubed watermelon (container 1), arugula, feta, and sunflower seeds (container 2), and orange vinaigrette (container 3). Combine your salad ingredients just before serving.

How long does leftover salad last?

Undressed salad will keep for 2-3 days, while dressed salad will begin to wilt within a few hours. If you plan to have leftovers, serve dressing to the side.

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📖 Recipe

White bowl filled with watermelon, feta cheese, and sunflower seeds.
Print Recipe
5 from 1 review

Arugula Watermelon Salad

Make this arugula watermelon salad to cool you down on a hot summer day. Peppery arugula is topped with fresh watermelon, feta cheese, and sunflower seeds, then tossed in a homemade orange vinaigrette.
Prep Time15 minutes minutes
Total Time15 minutes minutes
Servings: 4 side salads
Calories: 250kcal
Author: Heather

Ingredients

  • 5 ounces (142 g) arugula
  • 2 cups (300 g) cubed seedless watermelon
  • 4 ounces (114 g) crumbled feta cheese
  • ¼ cup (35 g) roasted sunflower seed kernels
  • 1 orange
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • ¼ teaspoon salt
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Instructions

  • In a large bowl, add arugula. Top with cubed watermelon, feta cheese, and sunflower seeds. Set aside.
  • In a bowl (or mason jar), zest orange, then slice in half and juice orange into the bowl. Add olive oil, honey, and salt. Whisk (or cover with lid and shake) to combine.
  • Just before serving, toss salad in dressing until evenly coated. Serve immediately. Or, toss salad ingredients and serve dressing on the side.

Equipment Recommendations

  • Pyrex Glass Mixing Bowls
  • Zwilling Pro Chef's Knife
  • Boos Maple Cutting Board
  • Microplane Zester

Notes

  • Serves: This recipe makes about four side salads or two large lunch sized salads.
  • Make ahead: If preparing ahead of an event, store watermelon in a separate container until ready to toss and serve. 
  • Leftovers: Dressed salad does not keep well - if you plan to have leftovers, serve dressing to the side. Prepared salad ingredients will keep for 2-3 days. Vinaigrette dressing will keep for up to 1 week in the refrigerator.

Nutrition Estimate

Serving: 0.25of recipe | Calories: 250kcal | Carbohydrates: 18g | Protein: 7g | Fat: 18g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 534mg | Potassium: 336mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1467IU | Vitamin C: 29mg | Calcium: 223mg | Iron: 1mg
Course: Salad
Cuisine: American

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Heather of The Toasty Kitchen

Hi, I'm Heather!

I love cooking with simple, everyday ingredients and want to help you make homemade meals with ease.

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