Watermelon Cucumber Salad w/Balsamic Roasted Figs

with goat cheese, toasted pecans and a Rosemary Thyme Sweet Hot Pepper Vinaigrette

If a salad could be orgasmic, this would definitely be the one. The marriage of flavors, textures and colors in this salad are totally incredible together. It’s got crunch from the cucumbers, sweet juiciness and a softer crunch from the watermelon, creaminess from the goat cheese, and then the soft roasted figs on top with a bit of zing and earthiness from the dressing. The toasted pecans compliment everything. It’s simply brilliant. I was in a state of total bliss from the first bite.

The watermelon is in itself very special because it’s an orange watermelon from my dad’s garden. Don’t get me wrong–I love red watermelon and yellow watermelon, but the orange ones have a perfect balance of juice and crunch and the color is so beautiful. We’ve only had a few watermelons from Dad’s garden this year, and only one small one was orange. I inhaled half of it immediately when I first cut it open. Then my daughter ate the rest–I just asked her to save me one slice so I could make a salad with it. I chanced upon the fresh figs from my yoga friend Jan. I have the BEST friends! (and family–thanks Dad for the watermelon and mom for the cucumber!)

Watermelon Cucumber Salad with Balsamic Roasted Figs

• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Total Time: 22 minutes
• Yield: as many as you like!

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Ingredients

Scale 1x2x3x

For the dressing:

• 2 Tablespoons hot pepper jelly (I used my Five Alarm Apple Hot Pepper Jam – recipe here)
• 3 Tablespoons white wine or champagne vinegar
• 1 Tablespoon extra virgin olive oil
• A small sprig of fresh rosemary leaves, chopped fine
• A small sprig of fresh thyme leaves
• 1/4 teaspoon granulated garlic

For each salad:

• 2 fresh ripe figs
• A bit of balsamic vinegar
• Some mixed greens (to make a bed for the salad)
• About 1 heaping cup chopped, seeded watermelon chunks
• About 1/2 cup peeled, chopped English cucumber
• 1 – 2 Tablespoons crumbled goat cheese
• 1 – 2 Tablespoons toasted pecan pieces

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Instructions

1. In a small bowl, whisk together all the ingredients for the dressing and set aside.
2. Preheat the oven to 375 F. Cut the figs lengthwise, then cut each half into four pieces. Spray an oven safe bowl with cooking spray (or use a baking sheet if you are making lots of salads). Drizzle the figs with balsamic vinaigrette and set in the oven. Set the figs in the oven to roast for about 7 minutes or until tender.
3. Make a light bed of greens for the salad. In a small mixing bowl, toss together the watermelon with the cucumber and set them on the bed of greens. Top with the roasted figs.
4. Sprinkle with crumbled goat cheese and pecan pieces, then drizzle (lightly) with the dressing and enjoy!

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was shared at Weekend Potluck, Munching Monday, Simple Supper Tuesday, Treasure Box Tuesday, Tuesday’s Table, Let’s Get Real Friday and Hearth & Soul Bloghop.