Blueberry, Watermelon and Walnut Salad

Light and refreshing–and so pretty to eat! 😀

I have a ton of walnuts at home.  I bought them in a fit of inspiration, thinking I would bake chocolate walnut brownies by the bucket load.  Even after making a double batch for my birthday and eating brownies for breakfast, as mid-day snacks, and after-meal desserts, I figured making more brownies probably wasn’t the answer if I wanted to maintain my figure for bikini season.  

So I did a web search to see what I could do with the extra walnuts and found this lovely recipe for blueberry, watermelon and walnut salad, courtesy of the California Walnut Commission website.

I used lemon juice instead of lime juice in the vinaigrette dressing

I used lemon juice instead of lime juice in the vinaigrette dressing

I didn’t bother preparing the chicken breasts that the original recipe called for, and instead paired it with the Asian BBQ chicken wings I made on Wednesday for dinner.  The salad was light and refreshing to eat in the heat of the summer, and it was a nice complement to the chicken wings.  Simple and easy to make, the dressing was a bit sweet and fantastic over all the fruits and crisp vegetables.  I highly recommend making this, especially if you like fruit and sweet stuff.

Blueberry, Watermelon and Walnut Salad

Servings:  4
Prep Time:  20 minutes


  • 1/4 cup (0.6 dL) lime juice  (I accidentally ran out of lime juice, so I substituted with lemon juice instead)
  • 1/4 cup (0.6 dL) olive oil
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 cups (308 g) seedless watermelon, cubed
  • 1 cup (140 g) fresh blueberries
  • 1 cup (120 g) California walnuts, chopped
  • 1 large yellow bell pepper, cut in bite-size pieces
  • 6 cups mixed baby greens


  1. Preheat oven to 350ºF (177°C)  and spread walnuts in one layer on baking sheet.  Bake until just toasted and aromatic, about 8 minutes; remove and let cool.  (Watch out for the bake time, because my walnuts turned out a bit burned.  You might want to cut down on the time or temperature a bit to avoid my results.)
  2. To prepare vinaigrette, in a small bowl, whisk together lime juice, oil, honey, salt and pepper.
  3. For the salad, in a medium bowl, combine watermelon, blueberries, walnuts and bell pepper; add half of the vinaigrette; toss to coat.  In a large bowl, toss greens with remaining vinaigrette. Divide greens among 4 plates; top with fruit and walnut mixture.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s