This Watermelon Arugula Goat Cheese salad is a refreshing summer favorite made with a handful of simple ingredients: white raspberry balsamic vinegar, roasted salted pepitas (pumpkin seeds), creamy goat cheese crumbles, fresh raspberries and peppery arugula. It’s a bright, modern twist on the typical watermelon salad.
Light, juicy and colorful, this watermelon salad is perfect for hot days, backyard barbecues and summer gatherings. Keep this recipe on hand all season long—it’s quick to prepare and pairs well with grilled proteins or as a standalone snack.
Why this recipe works
- It stands out – Instead of the ubiquitous watermelon-feta combination, this salad uses goat cheese and white raspberry balsamic to create a different, more delicate balance of flavors.
- Excellent flavor contrast – Sweet watermelon and raspberries meet tangy white raspberry balsamic and red wine vinegar, while toasted pepitas add salt and crunch and peppery arugula provides a fresh bite. The mild creaminess of goat cheese ties everything together.
This recipe yields about 4 cups of diced watermelon; double the ingredients for a larger melon.
Serve alongside your favorite grilled meats, as a refreshing side for a picnic, or with other summer dishes and beverages for a complete meal.
What you’ll need
- Ripe watermelon – seedless preferred
- White raspberry balsamic vinegar (use the white variety so it doesn’t darken the melon)
- Red wine vinegar
- Honey or agave nectar
- Toasted pumpkin seeds (pepitas) – can substitute roasted sunflower seeds, crushed pistachios or pecans
- Arugula – for a peppery green note
- Fresh raspberries
- Goat cheese crumbles
- Salt, to taste
Why this watermelon salad recipe doesn’t use Feta cheese
During recipe testing, feta’s salty, assertive flavor overwhelmed the delicate raspberry balsamic. Goat cheese, being milder and creamier, complements the fruit and peppery arugula without masking the vinegar’s bright raspberry notes.
How to make it
Whisk the white raspberry balsamic, red wine vinegar and honey together in a small bowl until blended to make a glossy balsamic glaze. This dressing is versatile and works with many summer salads.
On a sturdy cutting board, halve the watermelon and cut it into bite-sized 1-inch cubes. If your watermelon has seeds, remove them as you cut.
Pour the balsamic dressing over the diced watermelon, toss gently to coat, then cover and refrigerate for 15–20 minutes so the flavors meld. Just before serving, season lightly with salt and top with toasted pepitas, fresh raspberries, arugula and crumbled goat cheese. Serve chilled for the best texture and flavor.
If you prefer an elegant presentation, use a melon baller to shape the fruit.
This salad is always a crowd-pleaser at summer parties. For an assorted summer spread, serve it with fruit kabobs or other simple finger foods.
Storage
Store leftover salad in an airtight container in the refrigerator for up to 5 days. Note that the watermelon will become softer the longer it sits, so it’s best enjoyed within a day or two for optimal texture.
Variations
Customize this salad to suit your tastes. Stir in sliced red onion, a drizzle of extra-virgin olive oil, or a squeeze of lemon or lime juice. Fresh herbs like mint, basil, dill or thyme add bright herbal notes. Thinly sliced cucumber or English cucumber adds a cool, crisp element.
For a Mediterranean twist, add fresh mint, salty feta, cherry tomatoes and a few Kalamata olives.
This Watermelon Arugula Goat Cheese salad is quick, simple and reliably delicious at any summer gathering. Place a large bowl near the grill and serve it alongside barbecued meats or grilled chicken kabobs for a complete summer meal.
It’s an easy way to offer guests a fresh, healthy side dish that still feels indulgent.
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If you make this recipe, please scroll down and leave a comment and rating — feedback is appreciated!
Watermelon Arugula Goat Cheese Salad
Ingredients
- 4 cups watermelon cut into bite size pieces
- ⅓ cup white raspberry balsamic vinegar
- ⅓ cup red wine vinegar
- ⅓ cup honey
- ½ cup toasted pumpkin seeds
- ½ cup goat cheese
- 2 pints fresh raspberries
- ½ cup arugula , finely chopped
- salt to taste
Instructions
Balsamic Dressing
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Combine white raspberry balsamic vinegar, honey and red wine vinegar; whisk until blended.
Salad Assembly
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Cut watermelon into bite-size pieces.
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Pour the balsamic dressing over the watermelon, toss gently, cover and refrigerate for about 15 minutes.
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When ready to serve, lightly salt the watermelon and add goat cheese crumbles, toasted pumpkin seeds, raspberries and arugula. Serve immediately.
Notes
- Add the goat cheese right before serving so it stays creamy and doesn’t melt into the melon.