Watermelon Fennel Salad with Orange Vinaigrette
The sweetness of the watermelon plays off the crisp, anise-like crunch of fennel, while fresh mint, toasted walnuts, and orange vinaigrette round it out with brightness and texture.
- Total Time15 minutes
- Yield6 servings 1x
- DietDairy-Free, Gluten-Free, Pescatarian, Vegan, Vegetarian
Ingredients
Scale
- 6 cups watermelon, cubed
- 1 fennel bulb, core removed and thinly sliced
- 1/2 cup walnuts, toasted and chopped
- 1/4 cup fresh mint leaves, torn
- 4 Tablespoons freshly-squeezed orange juice
- 4 teaspoons apple cider vinegar
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon pomegranate molasses
- 1 teaspoon orange blossom water
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Combine watermelon, fennel, walnuts, and mint leaves in large serving bowl. Set aside.
- In small bowl, whisk together orange juice, vinegar, olive oil, pomegranate molasses, orange blossom water, salt, and pepper.
- Drizzle vinaigrette over watermelon salad. Toss gently to coat.
- Serve immediately for best texture and crunch.
- Category: Side Dish
- Cuisine: American