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watermelon, arugula, toasted almonds and goat cheese salad

Watermelon, Arugula and Goat Cheese Salad

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
  • Yield: 4-6 1x
  • Category: Salad


Watermelon, arugula and goat cheese salad is so easy to make and delicious! It truly embodies the best flavors of summer. 


  • 5 oz arugula
  • 3 cups watermelon, cut into cubes
  • 1 cup sliced almonds
  • 4 oz honey flavored goat cheese (or regular goat cheese)
  • 1 cup balsamic vinegar
  • Salt


  1. In a small saucepan, bring 1 cup of balsamic vinegar to a simmer. Simmer for 20-30 minutes stirring occasionally, until reduced by volume in half. During the last 10 minutes, keep a close eye on it as it will be thicker and can burn. Once the vinegar begins to thicken, remove from heat. It will continue to condense as it sits.
  2. Meanwhile, add the sliced almonds to a large pan set over medium-high heat. Toast the almonds in the pan for about 5 minutes, stirring occasionally. The almonds will become fragrant and begin to brown. Remove from heat and set aside.
  3. Cut the watermelon into bit sized cubes if not already prepared. Set aside.
  4. Assembly: Place a generous handful of arugula into the bowl. Next add ½ cup of watermelon to the center of the bed of arugula. Sprinkle 2 tablespoons of toasted almonds over each salad. Using a fork, gently crumble the goat cheese over each salad (approximately 1 ½ tablespoons per salad). Finally, dip a spoon into the balsamic reduction. Drizzle the vinegar over each salad in a zigzag motion.


  • To reduce prep time, skip the balsamic glaze and buy it at the grocery store instead.