Watermelon Feta Salad with Honey-Candied Pistachios

This beautiful Watermelon Feta Salad consists of lightly dressed power mix of greens topped with diced ruby-red watermelon, crumbled feta cheese, red onion, honey-candied pistachios and fresh basil leaves. It's finished with a drizzle of balsamic glaze. This simple salad has it all!

Course Salads

Cuisine American

Keyword balsamic glaze, feta, honey, pistachios, summer salad, watermelon

Prep Time 20

Total Time 20

Servings servings

Calories 237

Author Laurie McNamara

Ingredients

FOR THE HONEY CANDIED PISTACHIOS:

2 tablespoons sugar
2 tablespoons honey
1 cups roasted and salted pistachios shelled

FOR THE SIMPLE CHAMPAGNE VINAIGRETTE:

1 tablespoon champagne vinegar
1 tablespoon olive oil
1 pinch kosher salt
freshly ground black pepper

FOR THE SALAD:

5 ounces mixed salad greens baby spinach or baby arugula
2 to 3 cups diced watermelon
2 ounces crumbled feta cheese
1/2 red onion sliced
basil leaves for serving
red pepper flakes for serving (optional)
4 tablespoons balsamic glaze

US Customary - Metric

Instructions

MAKE THE PISTACIOS:

In a medium skillet, combine the sugar and honey. Heat on medium until the sugar dissolves.
Add in the pistachios (add a small pinch of salt if your pistachios are unsalted) stir often and continue to cook for 1 to 2 minutes, coating the pistachios evenly.
Transfer the hot and sticky pistachios to parchment paper or a silicone baking mat to cool. They will harden as they cool.

MAKE THE VINAIGRETTE:

Meanwhile, whisk the vinaigrette ingredients together and pour desired amount over 5 ounces out salad greens.

MAKE THE SALAD:

Divide the dressed greens among salad bowls and topped with diced watermelon, red onions, crumbled feta, and honey-candied pistachios.
Top with freshly ground black pepper, chili flakes, basil leaves and a drizzle of balsamic glaze.

Nutrition