Watermelon, Jicama & Feta Salad

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Sweet • Crisp • Tangy • Refreshing

Juicy watermelon, crunchy jicama, salty feta, fresh mint, and toasted pecans come together in a vibrant summer salad finished with a bright Blueberry Hot Honey Mustard balsamic vinaigrette. Light, refreshing, and packed with contrasting textures, this dish is perfect for warm-weather gatherings, cookouts, and quick lunches.

Yield: 4–6 servings
Prep Time: 20 minutes
Cook Time: None
Total Time: 20 minutes

INGREDIENTS

Blueberry Balsamic Vinaigrette

  • 30 g (2 tbsp) Blueberry Hot Honey Mustard (BHHM)
  • 30 g (2 tbsp) olive oil
  • 10 g (2 tsp) balsamic vinegar
  • 10 g (2 tsp) honey
  • Salt, to taste

Salad

  • 6 cups seedless watermelon, sliced or cubed
  • 2 cups jicama, peeled and sliced into matchsticks
  • ½ medium red onion, thinly sliced
  • ½ cup fresh mint leaves, roughly torn
  • ½ cup pecans, roughly chopped
  • ½ cup feta cheese, crumbled

PREPARATION

Make the Vinaigrette

Whisk together Blueberry Hot Honey Mustard, olive oil, balsamic vinegar, honey, and salt until fully emulsified.

Adjust seasoning to taste.

Prepare the Salad

Slice the watermelon into bite-sized pieces.

Peel and cut the jicama into thin matchsticks.

Thinly slice the red onion.

Roughly chop the pecans and tear the mint leaves.

ASSEMBLY

Add watermelon, jicama, red onion, mint, pecans, and feta to a large serving bowl.

Drizzle with the Blueberry Balsamic Vinaigrette.

Gently toss until evenly coated.

SERVE

Serve immediately or chilled.

For best texture, add the feta and pecans just before serving.

This salad pairs particularly well with grilled chicken, pork, seafood, and summer barbecue dishes.

 

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