This Arugula Watermelon Salad flavor combo is beyond WOW and we take it to a whole new level with browned butter toasted walnuts, blackberries, and tangy feta.
Heat butter and walnuts in a skillet over medium heat for about 5 minutes, stirring occasionally until butter is golden brown and walnuts are toasted. A light-colored skillet will be best for this as a dark surface will make it difficult to see the butter color. Transfer the walnuts to a plate to cool, pouring any remaining butter from the skillet over the walnuts.
Arrange the arugula as the bottom layer of the salad on a platter. Add a layer of watermelon over the leaves, then layer with the feta, blackberries, and walnuts.
Garnish with microgreens (optional) and drizzle with balsamic to finish the salad. Serve with salad tongs to slide under the bottom layer and lift onto a plate to serve individual portions.
Serve with more balsamic at the table, as desired.
Notes
NOTE: The measurements are not intended to be precise. Layer more or less of each ingredient to the extent you like them.RECIPE TIPS & VARIATIONS:
Add enough balsamic to accent the salad, but not overwhelm. If unsure, add a light drizzle and pass more at the table, as desired.
Substitutes for arugula include watercress, mixed greens, spinach, baby kale, or any mix of tender leafy greens
Substitute pecans for the walnuts
Substitute blueberries or black raspberries for the blackberries to keep the color contrast
Substitute salty cheese like cotija or blue cheese for the feta
Substitute candied or spicy walnuts for the browned butter walnuts