Introduction

This Spicy Watermelon Arugula Salad combines sweet, spicy, and tangy flavors for a refreshing, vibrant dish. Perfect for warm days, it balances juicy watermelon and strawberries with peppery arugula and a smoky chipotle dressing.

Spicy Watermelon Arugula Salad Recipe - Recipe Image

Ingredients

½ pint strawberries, hulled and sliced
1 chipotle pepper in adobo sauce
1 tablespoon adobo sauce (from canned chipotle)
½ cup apple cider vinegar
5 tablespoons granulated sugar
4 tablespoons fresh parsley, stems removed
1 teaspoon Dijon mustard
1 teaspoon kosher salt (Diamond Crystal brand)
1 teaspoon black pepper
1 cup olive oil
4 ounces arugula
16 ounces watermelon, cut into ½ inch cubes
4 ounces goat cheese, crumbled
2 Persian cucumbers, sliced thin
1 serrano pepper, sliced thin
2 ounces pepitas
1 pinch kosher salt (Diamond Crystal brand)

Instructions

Step 1: Make the chipotle strawberry dressing by adding the chipotle pepper, adobo sauce, apple cider vinegar, sugar, parsley, Dijon mustard, kosher salt, and black pepper to a food processor. Blend until smooth with just a few small chunks remaining.
Step 2: 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.
Step 3: Assemble the salad by placing arugula in a large bowl or platter as the base. Layer the watermelon cubes, sliced strawberries, goat cheese, cucumber slices, serrano pepper, and pepitas on top.
Step 4: Sprinkle the salad with a pinch of kosher salt, then drizzle the chipotle strawberry dressing evenly over. Serve immediately for the freshest taste.

Tips & Variations

For a milder heat, reduce the chipotle pepper or serrano slices, or omit the serrano altogether.
Swap goat cheese for feta if you prefer a slightly saltier flavor.
Use toasted pepitas for added crunch and deeper flavor.
Prepare the dressing ahead and refrigerate for up to 3 days; stir well before serving.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator. The dressing keeps well for up to 3 days. The salad is best eaten fresh but will keep for 1 day if dressed. To reheat pepitas, toast them briefly in a dry pan to restore crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, simply omit the goat cheese or replace it with a vegan cheese alternative or toasted nuts for richness.

What can I substitute for chipotle pepper if I don’t have any?

You can use smoked paprika and a pinch of cayenne pepper to mimic the smoky heat, though the flavor will be less intense.

Spicy Watermelon Arugula Salad Recipe

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★★★★★

4.7 from 102 reviews

This Spicy Watermelon Arugula Salad combines fresh watermelon, peppery arugula, and a vibrant chipotle strawberry dressing for a refreshing and flavorful summer dish. The salad is topped with creamy goat cheese, crisp cucumbers, serrano peppers for heat, and crunchy pepitas for texture, making it a delightful blend of sweet, spicy, and savory flavors.

Author: Bella
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

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 (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

Prepare Chipotle Strawberry Dressing: Add all the dressing ingredients except the olive oil—hulled strawberries, chipotle pepper, adobo sauce, apple cider vinegar, granulated sugar, fresh parsley, Dijon mustard, kosher salt, and black pepper—into a food processor. Blend until the mixture is smooth or has only a few small chunks remaining.
Emulsify Dressing: With the food processor running on low speed, slowly drizzle in the olive oil to emulsify the dressing. Do not stop the blender until all of the oil is fully incorporated, creating a smooth, well-blended vinaigrette.
Assemble Salad Base: Begin assembling the salad by spreading a base of fresh arugula onto your serving dish or bowl, creating a peppery green foundation.
Add Salad Components: Layer the watermelon cubes, sliced strawberries, crumbled goat cheese, thinly sliced Persian cucumbers, serrano peppers, and pepitas evenly over the arugula.
Season and Dress Salad: Sprinkle the salad with a pinch of kosher salt to enhance flavors. Drizzle the prepared chipotle strawberry dressing generously over the top of the salad.
Serve: Toss lightly if desired, and serve the salad immediately to enjoy its fresh, vibrant flavors and contrasting textures.