Introduction

This Spicy Watermelon Arugula Salad combines refreshing fruit with a smoky, tangy dressing and a peppery bite. Perfect for summer, it’s a vibrant dish that balances sweet, spicy, and savory flavors in every bite.

Spicy Watermelon Arugula Salad Recipe - Recipe Image

Ingredients

½ pint strawberries, hulled
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
½ pint strawberries, hulled and sliced
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: In a food processor, combine the chipotle pepper, adobo sauce, apple cider vinegar, sugar, parsley, Dijon mustard, kosher salt, and black pepper. Blend until mostly smooth with only a few small chunks remaining.
Step 2: With the food processor running on low speed, slowly drizzle in the olive oil. Do not stop the blender until all the oil has been incorporated and the dressing is emulsified.
Step 3: For the salad, start with a base of arugula in a large bowl or platter.
Step 4: Layer the watermelon cubes, sliced strawberries, crumbled goat cheese, thinly sliced cucumbers, serrano peppers, and pepitas evenly over the arugula.
Step 5: Sprinkle the salad with a pinch of kosher salt, then drizzle generously with the chipotle strawberry dressing. Serve immediately for the freshest flavor.

Tips & Variations

For a milder salad, reduce or omit the serrano pepper and chipotle pepper in the dressing.
Swap goat cheese for feta if you prefer a tangier cheese.
Toast pepitas lightly in a dry pan to enhance their crunch and flavor.
If you don’t have a food processor, a blender can also work for the dressing.

Storage

Store any leftover salad components and dressing separately in airtight containers in the refrigerator for up to 2 days. Reassemble just before serving to keep ingredients fresh and crisp. The dressing can be refrigerated for up to one week. When ready to use, stir or shake well before drizzling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

It’s best to keep the dressing and salad ingredients separate until just before serving to maintain freshness and prevent sogginess.

What can I substitute if I don’t have chipotle peppers?

You can use smoked paprika or a small amount of chili powder for a smoky, spicy flavor, though the unique heat of chipotle won’t be exactly replicated.

Spicy Watermelon Arugula Salad Recipe

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★★★★★

4.9 from 55 reviews

A vibrant and spicy watermelon arugula salad featuring a zesty chipotle strawberry dressing, fresh strawberries, crisp cucumbers, tangy goat cheese, and crunchy pepitas. Perfect as a refreshing summer dish with a delightful balance of sweet, spicy, and savory flavors.

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

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 off)
1 tsp dijon mustard
1 tsp kosher salt (Diamond Crystal Brand)
1 tsp black pepper
1 cup olive oil

Salad Ingredients

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 vinaigrette ingredients except the olive oil into a food processor. Blend until smooth or there are only a few small chunks remaining to achieve a balanced texture.
Incorporate Olive Oil: Keep the food processor running on low speed and slowly drizzle in the olive oil. Don’t stop blending until all the oil has been fully incorporated, creating a smooth and emulsified dressing.
Assemble Salad Base: Start by arranging the arugula evenly on a large serving plate or bowl to form the salad base.
Add Salad Components: Layer the cubed watermelon, sliced strawberries, crumbled goat cheese, thinly sliced Persian cucumbers, serrano pepper slices, and pepitas evenly over the arugula.
Season and Dress Salad: Sprinkle the salad with a pinch of kosher salt to enhance the flavors. Drizzle the prepared chipotle strawberry dressing over the top just before serving to keep the salad fresh and vibrant.
Serve Immediately: Present the salad right away to enjoy the fresh textures and the bold combination of spicy, sweet, and savory tastes.

Notes

Use fresh, ripe strawberries and watermelon for the best flavor and sweetness.
Adjust the amount of serrano pepper according to your spice preference.
The dressing can be made ahead and refrigerated for up to 3 days; bring to room temperature before using.
For a nut-free version, omit pepitas or substitute with toasted sunflower seeds.
This salad is best served fresh to maintain the crispness of the ingredients and the texture of the dressing.

Keywords: watermelon salad, arugula salad, chipotle dressing, strawberry dressing, summer salad, spicy salad, fresh salad, goat cheese salad