Peppery greens and light sweet watermelon make this Watermelon & Arugula Salad the perfect summertime salad!
The contrast between sweet & spicy make this salad a summer gem. A few fresh herbs and the sweet-and-spicy chili honey lime dressing adds complexity and interest to this showstopper of a salad recipe.
This quick-to-prep salad pairs perfectly with grilling mains like Grilled Greek Chicken Thighs or Grilled Flank Steak with Olive Herb Relish!
Quick Look: Watermelon Arugula Salad
⏲️Ready In: 15 Minutes
🍽Servings: 4
🥗Nutrition: 169 Calories
🥘Main Ingredients: Arugula, Watermelon, Arbol chiles, Lime juice, Basil, Mint
📋Dietary Notes: Gluten free, Grain free, Dairy Free, Nut free
⭐Why You'll Love It: Savory and sweet, this simple summertime salad comes together quickly for a showstopping side dish!
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I was originally inspired by a Minnesota State Fair offering to make a spicy-sweet watermelon and arugula salad that just screams summer. With just a handful of ingredients in both the salad and the dressing, it's fast and simple!
Peppery arugula and dried arbol chiles get balanced out by sweet watermelon and honey-lime dressing. Contrast, flavor complexity, but simple!
If you love bright, herby flavors, my Watermelon Mediterranean Salad is another great option to add to your summer rotation!
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Key Ingredients
Arugula: Historically, arugula is not my favorite leafy green. Arugula booms with peppery flavor, and that turned me off. But the older I get, the more I crave it! I've since used it as a hearty winter green in both Arugula & Winter Squash Salad and Wild Rice & Arugula Salad with Maple Tahini Vinaigrette.
Arugula will wilt over time once dressed, so try to serve this salad as soon as you toss everything together.
Watermelon: Sweet fruit tamps down the bite of arugula! Obviously you'll want to select a ripe watermelon. Pick a watermelon that's heavy, has a yellow field spot, and has a duller matte rind color.
Dried Arbol Chiles: One of the secret ingredients for the dressing is dried arbol chiles! They can be pretty spicy, so I recommend starting with just 1 arbol chile OR use 1 Guajillo chile instead (they're much milder). You'll soak them in hot water to reconstitute, remove the seeds, and slice into thin strips.
You can substitute ½ teaspoon dried chile flakes if you'd rather skip the dried chiles altogether.
Mint + Basil: Don't skip the herbs! Ribboned basil and roughly chopped mint add interest and depth to this salad, taking it from good to great. My Honey-Sweetened Basil Lemonade is proof that fresh basil in a summer recipe is always a great idea.
Almonds: Sliced or slivered almonds add a little crunch. Add them at the very end so they don't sink to the bottom before serving.
See the recipe card for full information on ingredients and quantities.
How to Make Watermelon & ARugula Salad
Step 1: Place the dried arbol chiles in a shallow bowl and cover with hot water. Let soak for 10 minutes. Once reconstituted, discard the water. Slice each chile open, remove the seeds, and slice into thin strips.
Step 2: Add the sliced chile strips, honey, lime juice, and olive oil to a small bowl. Whisk until combined.
Step 3: In a large bowl, add the arugula. Drizzle about ¼ of the dressing and toss to coat.
Step 4: Arrange dressed arugula on a platter and pile with watermelon, fresh herbs, and slivered almonds. Drizzle with remaining dressing.
Variations and substitutions
This salad is pretty simple as-is, but here are some suggestions if you'd like to change it up a bit!
- Swap out watermelon for another fruit: Melons work well (think cantaloupe), but I recently made a version of this salad with grilled peaches and it was amazing!
- Add cubed cucumber for more refreshing crunch: While we're talking summer produce, cucumber makes a great addition here. A large cubed cucumber adds more cooling crunch to this arugula salad.
- Take the spice out of the dressing: If you're worried the dried chiles will overwhelm you, just omit them and for a citrusy honey lime dressing.
- Use spring greens instead of arugula: Not an arugula fan? Use a spring greens mix OR a blend with arugula to have a little peppery flavor without too much bite.
Top Tips from Chelsea
Start with one chile if you're spice-sensitive. The arbol chiles bring a real kick! If you're not sure how spicy you want it, start with just one. You can always add the second after tasting the dressing. One Guajillo chile or ½ teaspoon of dried chile flakes make a milder alternative.
Dress arugula before tossing the full salad. Want to make sure every bite of greens has dressing? Toss the arugula with ¼ of the dressing before adding any other ingredients. A small step that goes a long way!
Serve right away. Arugula wilts over time after hanging out in too much liqid, and watermelon releases liquid as it sits. This salad is at its best the moment it's tossed - best not to to make it ahead.
Cut watermelon into similar-sized cubes. Even, bite-sized pieces make the salad easier to eat and look much nicer on the plate.
Watermelon & Arugula Salad FAQs
Yes - feel free to omit the slivered almonds and the salad will be nut free!
If you'd still like a little bit of crunch, you can substitute with toasted sunflower seeds or even cubed cucumber.
Many grocery stores carry dried chiles in the "Mexican" section, or near tortillas, salsa, taco seasoning, etc.
Otherwise, you can purchase dried arbol chiles or Guajillo chiles online!
Arbol chiles are spicier than Guajillo chiles - so if you're worried about the spiciness level, I suggest starting with just 1 arbol chile OR use 1 Guajillo chile for the dressing.
That said, if you don't mind the heat - go for the 3 arbol chiles. Definitely adds a kick that works so well with watermelon!
This salad is best served immediately. Arugula will wilt over time once dressed, and the watermelon will release liquid and make things watery. You can prep the components in advance (cube the watermelon, make the dressing, prep the herbs) and then toss it all together right before serving.
Serving suggestions
Crafted with summertime produce, watermelon arugula salad accompanies grilling recipes and gatherings perfectly!
I've made this salad numerous times for laid back get togethers, paired with Grilled Maple Dijon Chicken Thighs or Grilled BBQ-Rubbed Chicken Drumsticks.
Or serve this spicy-sweet salad alongside burgers like Easy Bunless Burgers with Cilantro Dill Mayo Sauce or SunButter Bacon Burgers!
For more easy no-fuss salad ideas, check out all the salad recipes on the blog!
Storage & Make Ahead
Storage: This salad is best served immediately. However, if you have leftovers, store in a sealed container in the fridge for up to 3 days. They might be a bit watery but still edible; you can drain off excess liquid the watermelon has released. I think arugula holds up fairly well, but it will wilt over time in liquid.
To prep this salad ahead: Cube the watermelon, make the dressing, and prep the herbs. Store everything separately in the fridge. Then toss everything together right before you're ready to eat.
More gluten free salad recipes
Did you try this Watermelon Arugula Salad recipe? I'd love to hear what you think! Please leave a comment and rating or tag me on Instagram - I appreciate your feedback.
📖 Recipe
Watermelon & Arugula Salad with Chili Honey Lime Dressing
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No cook
- Cuisine: American
- Diet: Gluten Free
Description
Simple and spicy-sweet, this watermelon arugula salad features a chili honey lime dressing for a refreshing summertime side dish! Dried arbol chiles add spiciness and pops of color to the dressing, but you can use dried red pepper flakes instead.
Ingredients
For the Dressing
- 3 small dried arbol chiles or 1 Guajillo chile (or ½ teaspoon dried red pepper flakes)
- 1 tablespoon honey
- 2 tablespoons extra virgin olive oil
- ¼ cup lime juice (from approximately 2 limes)
For the Salad
- 4 cups cubed watermelon
- 2 cups arugula, packed
- ¼ cup sliced or slivered almonds
- ¼ cup fresh basil, ribboned
- ¼ cup fresh mint, roughly chopped
Instructions
- Prepare the chiles. Place the dried arbol chiles in a shallow bowl and cover with hot water. Let soak for 10 minutes to reconstitute. Once chiles have soaked, discard the water. Slice each chili open and remove the seeds. Slice into thin strips.
- Make dressing. Add the sliced chili strips, honey, lime juice, and extra virgin olive oil in a small bowl and whisk to combine.
- Dress arugula. In a large bowl, add the arugula and drizzle with ¼ of the dressing. Toss to coat.
- Arrange salad. Either add the remaining ingredients to the bowl and toss to coat or arrange dressed arugula on a platter and pile with watermelon, fresh herbs, and slivered almonds. Drizzle with remaining dressing and serve immediately.
Notes
Adjust spiciness: If you're worried about the spiciness of the dressing, feel free to start with just 1 dried arbol chile - you can always add more later! Otherwise, 1 dried Guajillo chile makes a milder swap, or skip the reconstitution step entirely with ½ teaspoon dried chile flakes.
Pre-dress arugula. For best results, don't skip the extra step of tossing the arugula on its own with ¼ of the dressing. This ensures every bite of the salad has flavor and the dressing doesn't just sink to the bottom!
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