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Watermelon & Feta Salad with Spicy Pumpkin Seeds

Watermelon & Feta Salad with Spicy Pumpkin Seeds

Chelsea Colbath
A simple summer salad made with watermelon, feta, arugula, and a mint-lime vinaigrette.
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Time 15 minutes
Servings 4

Ingredients
  

  • 2 big handfuls baby arugula about 2oz, or enough to cover the bottom of your platter/bowl
  • 1/2 of a large hothouse cucumber the big ones that come in plastic
  • 1/4 of a red onion
  • 1/2 of a mini watermelon*
  • 4 ounces feta cheese

Spicy Pumpkin Seeds

  • 1/2 cup raw pumpkin seeds aka pepitas
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon maple syrup
  • pinch of salt

Lime Vinaigrette

  • 2 limes juice and zest
  • 2 Tablespoons avocado oil can sub olive oil
  • 1/2 cup fresh mint finely chopped
  • 1/2 teaspoon maple syrup
  • 1/4 teaspoon salt

Instructions
 

  • 1. Start by making the pumpkin seeds. Heat a skillet over medium heat, and add the seeds to the pan. Toast for 3-4 minutes, stirring occasionally, until seeds start to pop and look slightly golden. Add all remaining ingredients, stir, and turn off the heat. Let seeds cool in the pan.
  • 2. Next, thinly slice the cucumber and red onion, and dice the watermelon (a half of a mini watermelon should yield about 2 cups of watermelon chunks, give or take). Cut the feta into small cubes.
  • 3. Spread out arugula on a large platter or salad bowl. Top with cucumber slices, red onion, feta, and watermelon.
  • 4. In a small bowl, whisk together all ingredients for the vinaigrette (I sometimes do this in a small jar with a lid and just shake to combine). Pour vinaigrette over the salad, then top with toasted pumpkin seeds. Eat immediately.

Notes

*A half of a mini watermelon should yield about 2 cups of watermelon chunks, give or take. Feel free to use a larger melon and save the rest for snacking, or buy pre-cut watermelon to make this salad even easier!
Because of how juicy this salad is, it does not keep well in the fridge. If you're looking to make it ahead for a party, I recommend chopping everything and keeping them in separate containers in the fridge, then assembling the salad and topping with the vinaigrette and seeds when ready to eat.