Watermelon Beet Salad
This refreshing Watermelon Beet Salad has a wonderful mix of sweet and savory with juicy watermelon, ruby beets, crunchy walnuts, and Manchego cheese. And the homemade Creamy Lemon Dressing is the perfect addition to tie it all together.
- Prep time
- 20 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ⅓ cup walnuts (chopped)
- 3 cups seedless watermelon (diced into ¼" cubes; about ¼ large watermelon)
- 1½ cups (8 oz) cooked beets (quartered and sliced)
- ⅓ cup manchego cheese (crumbled)
- ¼ cup microgreens
- ¼ cup plain Greek yogurt (I recommend full-fat)
- 1 tsp grated lemon zest
- 2 tbsp fresh lemon juice (about ½ lemon)
- 1 tbsp honey
- ½ tsp dijon mustard
- ¼ tsp salt (plus more to taste)
- ⅛ tsp pepper
Instructions
- 1
Toast the nuts. Add chopped walnuts to a skillet and toast over low heat for 4-5 minutes, tossing occasionally. Let cool.
- 2
Make the dressing. Whisk together Greek yogurt, lemon zest and juice, honey, dijon mustard, salt, and pepper until smooth. Season to taste.
- 3
Assemble. To a large bowl, add watermelon, beets, manchego cheese, and cooled walnuts. Mix to combine and pour into serving bowl or plate. Top with microgreens and more cheese if you'd like.
- 4
Serve dressing on the side or drizzle on right before serving.