Spicy Watermelon Arugula Salad Recipe

Introduction

This Spicy Watermelon Arugula Salad is a vibrant mix of sweet, spicy, and tangy flavors. Fresh watermelon and strawberries combine with peppery arugula and a smoky chipotle dressing for a refreshing summer dish with a kick.

Ingredients

• ½ pint strawberries (hulled and sliced)
• 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)
• 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. Step 1: Prepare the chipotle strawberry dressing by adding the chipotle pepper, adobo sauce, apple cider vinegar, sugar, fresh parsley, Dijon mustard, kosher salt, and black pepper into a food processor. Blend until smooth or with only 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 the blender until all the oil has been incorporated and the dressing is emulsified.
3. Step 3: Assemble the salad by laying a bed of arugula on a large serving plate or bowl.
4. Step 4: Top the arugula evenly with watermelon cubes, sliced strawberries, crumbled goat cheese, thinly sliced cucumbers, serrano pepper, and pepitas.
5. Step 5: Sprinkle the salad with a pinch of kosher salt, drizzle generously with the chipotle strawberry dressing, and serve immediately for the freshest flavor.

Tips & Variations

• For a milder heat, remove the seeds from the serrano pepper before slicing or substitute with a milder pepper like jalapeño.
• Replace goat cheese with feta for a tangier twist.
• Toast the pepitas lightly in a dry skillet for enhanced crunch and nuttiness.
• If you don’t have a food processor, use a blender or whisk the dressing vigorously to combine.

Storage

Store leftover salad components separately if possible, especially the dressing and greens. The assembled salad is best eaten immediately but can be stored in an airtight container in the refrigerator for up to 1 day. Reheat is not recommended as the fresh ingredients and dressing lose their texture and flavor.

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 prepared up to 2 days in advance and kept refrigerated in a sealed container. Stir or shake well before using.

What can I substitute if I don’t have chipotle peppers?

If chipotle peppers are unavailable, you can use smoked paprika and a small pinch of cayenne pepper to mimic the smoky heat, adjusting to taste.

Spicy Watermelon Arugula Salad Recipe

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4.7 from 140 reviews

This Spicy Watermelon Arugula Salad combines the sweet juiciness of watermelon and strawberries with the peppery bite of arugula, balanced by a zesty chipotle strawberry dressing. Topped with creamy goat cheese, crisp Persian cucumbers, spicy serrano peppers, and crunchy pepitas, this refreshing salad offers a vibrant mix of flavors and textures, perfect for a light summer meal or side dish.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Chipotle Strawberry Dressing

• ½ pt 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 pt 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. Prepare the Chipotle Strawberry Dressing: Combine the hulled strawberries, chipotle pepper, adobo sauce, apple cider vinegar, granulated sugar, fresh parsley, Dijon mustard, kosher salt, and black pepper in a food processor. Blend until the mixture is smooth or only small chunks remain.
2. Emulsify the Dressing: With the food processor running on low speed, slowly drizzle in the olive oil. Continue blending until all the oil is incorporated and the dressing is emulsified and creamy.
3. Assemble the Salad: Place the arugula in a large serving bowl as the base. Layer evenly with the cubed watermelon, sliced strawberries, crumbled goat cheese, thinly sliced Persian cucumbers, sliced serrano pepper, and pepitas on top.
4. Season and Dress the Salad: Sprinkle a pinch of kosher salt over the salad to enhance flavors. Drizzle the prepared chipotle strawberry dressing over the salad just before serving.
5. Serve Immediately: Toss gently if desired and serve the salad immediately to enjoy the fresh and contrasting flavors at their best.

Notes

• Make sure to slice the serrano pepper thinly for a balanced heat level.
• Use Diamond Crystal kosher salt for accurate seasoning, or adjust salt quantity if using a different salt brand.
• The salad is best served fresh, as the watermelon releases juices if left to sit too long.
• Substitute pepitas with toasted pumpkin seeds for a different crunch.
• The chipotle pepper can be adjusted or omitted if less heat is desired.

Keywords: Watermelon salad, spicy salad, arugula salad, chipotle dressing, summer salad, goat cheese salad, fresh fruit salad