Watermelon Arugula Salad with Blood Orange Vinaigrette

If yesterday was Teriyaki Tuesday, then we’re officially declaring today Watermelon Wednesday (gotta love alliteration, amirite?).

A few weeks ago, we shared a picture of this salad on our Instagram page (for #NationalWatermelonDay, obvi), but we never shared the full recipe. So, here it is! This recipe was inspired by a salad I ate at Shenanigan’s Irish Pub and Grille in Ocean City, Maryland earlier this summer. Who would have expected such a light and simple salad from a place on the boardwalk at the beach with “pub” and “grille” in their name? Not this girl. But I loved every bite of that salad and continued to think about it well after arriving back home in Philly.

The salad itself is super simple—4 easy-to-find ingredients. It was the blood orange vinaigrette that really got me. If you’ve never tried anything involving blood orange, stop whatever you’re doing right and go find a blood orange margarita… or something. Blood oranges are more flavorful and bitter than a regular orange, but also with a hint of sweet, almost raspberry-like flavor. And when paired with the watermelon, arugula and goat cheese, it just WORKS (or, you could say #WERKS).

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Watermelon Arugula Salad with Blood Orange Vinaigrette


  • 2 cups cubed watermelon
  • 2 packed cups arugula
  • 1/4 cup goat cheese crumbles
  • 1/4 cup sliced almonds

For the vinaigrette:

  • 1/4 cup fresh-squeezed blood orange juice (from about 2 blood oranges)
  • 1/4 cup extra virgin olive oil
  • 1 tbsp red wine vinegar
  • juice from 1/2 lemon (about 1 tbsp)
  • 1 tsp honey
  • 1/2 tsp Dijon mustard
  • salt and pepper, to taste


  1. Combine all vinaigrette ingredients besides oil and whisk until smooth. Slowly add oil, while continuing to whisk, until thoroughly combined and emulsified.
  2. Evenly divide watermelon, arugula, goat cheese and almonds between two plates. Drizzle with vinaigrette, as desired.

Yield: 2 servings
Serving Size: 1 salad

328 calories per serving • Fat: 25g • Carbohydrates: 24.3g • Protein: 6.6g


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