Blue Cheese Watermelon Walnut Salad

Watermelon is the ultimate summertime indulgence and this tasty summer salad is great on its own or served as a side. Rich blue cheese is paired with sweet candied walnuts as a garnish atop seasonal fruit and leafy greens – the perfect combination of sweet and savoury.

Candied Walnuts:
1 cup walnut halves or pieces (250 mL)
1/4 cup sugar (50 mL)
1 tsp soy sauce (5 mL)

Balsamic Reduction:
2 cups balsamic vinegar (500 mL)
1 cup sugar (250 mL)
1 sprig fresh rosemary

4 cups mixed baby greens (5 oz/150 g bag) (1 L)
2 seedless oranges, peeled and sectioned
4 cups seedless watermelon cubes (1 L)
2 cups seedless grapes, halved (500 mL)
2 cups sliced strawberries (500 mL)
1 cup crumbled blue cheese (250 mL)

In a wok or non-stick sauté pan, over medium heat, warm walnuts for one minute. Stir in the sugar and soy sauce. Lower heat to prevent burning while constantly stirring the mixture until the sugar melts and the nuts are evenly coated. Once the nuts stick together spread nuts over a sheet of waxed or parchment paper and cool. If using halves, chop the nuts into small pieces. Set aside.

In a medium saucepan over medium heat, add vinegar, sugar and stir. Continue to stir and lower heat to bring mixture to a simmer. Add the rosemary sprig. Continue to simmer until the contents of the pan reduces by half its original volume. Remove from heat and set aside.

Divide the greens among 6 or 8 salad plates and top with orange sections, watermelon, grapes and strawberries. Drizzle the balsamic reduction over the salad and sprinkle with the crumbled cheese. Garnish with cooled candied walnut pieces.

Makes 6 servings.

Recipe courtesy of the National Watermelon Promotion Board. For more recipe ideas, visit

More juicy ideas:

Smoked Mozzarella Watermelon Pumps
Minced Pork and Watermelon Lettuce Wraps
Kiwi and Shrimp Salad Rolls
Roasted Grape and Goat Cheese Salad
Ontario Peach-Glazed Ribs

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