Roasted Watermelon Salad

Servings: 6

Preparation and cooking time: 30 minutes

This recipe contains four powerhouse foods!


  • 1 small, Watermelon sliced in 2" slices with rind removed
  • To taste, Salt
  • ½ cup, extra-virgin olive oil
  • ¼ cup, balsamic vinegar
  • To taste, Fresh ground pepper
  • 4 cups, Arugala or Romaine leaves loosely packed
  • ½ cup, slivered almonds, lightly toasted
  • ¼ cup, sliced whole scallions
  • 12 red radishes
  • Directions:

    Wash watermelon and slice into 2" slices. Remove rind from all slices. Trim slices into triangular pieces that will fit nicely on a salad plate. Season each slice with salt. Brush one side of each slice with olive oil. Heat a large skillet over medium high heat. When hot, place watermelon slices, oiled side down, on the hot skillet and grill until browned. With a large spatula or tongs, remove the slices and place heated side up on a chilled plate. Put the reserved watermelon in a sieve over a bowl and squeeze watermelon pieces with your hands, collecting juice in the bowl below. Measure out 1 cup of juice. In a saucepan, combine vinegar and watermelon juice and bring to a boil over medium heat. Reduce heat and simmer uncovered for about fifteen minutes or until reduced to about ¼ cup. Pour the reduced juice into a serving bowl and whisk in the remaining olive oil. Season to taste with salt and pepper. Add the arugula, almonds, scallions and radishes and toss well. Gently mound the salad over melon slices and serve.

    Nutritional Information

    Calories: 270; Total Fat: 24g; Saturated Fat: 3g; Cholesterol: 0; Sodium: 210mg; Total Carbs: 14g; Dietary Fiber: 3g; Sugars: 11g; Protein: 3g

    Excerpted from 101 Foods That Could Save Your Life by David Grotto, RD, LDN Copyright © 2007 by David Grotto. Excerpted by permission of Bantam, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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