Watermelon, Spinach, and Pecan Salad


  • 3/4 cup coarse chopped pecans
  • 5 cups seeded and cubed watermelon
  • ¼ cup thinly sliced red onion (optional)
  • 1 (6-oz.) package spinach (I usually use half)
  • Pepper Jelly Vinaigrette*
  • 1/2 cup crumbled goat cheese or feta


    Preheat oven to 350°. Arrange pecans in a single layer on a baking sheet, and bake at 350° for 5 to 7 minutes or until lightly toasted and fragrant. Cool on a wire rack 15 minutes or until completely cool.

    Combine watermelon and spinach (red onion if using) in a large bowl; add vinaigrette (do not add until ready to serve as the salad will get watery), tossing gently to coat. Transfer watermelon mixture to a serving platter, & sprinkle evenly w/ pecans & cheese.
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