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Grilled and Sizzlin' Watermelon Salad

Updated: Sep 17, 2020

This #Summer we're getting silly on the outdoor BBQ where "grilling" just took on a whole new meaning with #watermelon! There are no limits when it comes to watermelon. We took it up a notch in both flavor and nutrition by adding our nutty and spicy Micro Arugula microgreens!

Go fire up the grill and be the first in your neighborhood to take advantage of this trendy, sweet fruit recipe. The sharp flavors from the balsamic and our Micro Arugula will surprise and delight.

Serves: 4 - Recipe can be doubled.

Pro tip: If using an extra-large watermelon, half can be used for this salad recipe and the other half can be scooped smoothly to use as a serving bowl!


1 large Seedless Watermelon

1 container Crumbled Goat Cheese

1/2 of a Blood Orange (or any fruit juice with tart & sweet flavors)

1 Scallion, finely chopped

1/2 cup Balsamic Vinegar

1/2 cup Olive Oil

Salt & Pepper

Brightfresh Micro Arugula


  1. Cut watermelon in half and place the flat side facing down.

  2. Slice off the watermelon rind and then cut into 1" in thick squares (3"x3")

  3. Heat up a saucepan and pour 1/2 cup of balsamic vinegar and bring to a simmer. Reduce until it becomes a thick syrup and set aside.

  4. Combine olive oil, blood orange juice and scallions in a bowl and mix well.

  5. Using a soft brush, brush olive oil mixture and balsamic sauce onto both sides of the watermelon squares.

  6. Heat up your skillet or grill and place watermelon squares on.

  7. Grill each side for 2 minutes or until grill marks appear.

  8. Season with salt & pepper.

  9. Plate Up: Layer your ingredients on a plate. Start with Micro Arugula microgreens, layer a watermelon square on top, put desired amount of crumbled goat cheese over it, and repeat all layers once more!

  10. Finish with a drizzle of both balsamic sauce and olive oil mixture and add an extra topping of Micro Arugula.



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