Roasted Watermelon Salad Recipe

Preheat

Preheat oven to 450°F (230°C). Line a rimmed baking sheet with parchment or foil for easy cleanup.

Trim rind from the watermelon and cut into 1-inch-thick wedges or 1-inch cubes. You should have roughly 6 cups of bite-size pieces.

Place watermelon pieces in a single layer on the prepared sheet. Brush or lightly drizzle the 2 tsp olive oil over the top so the surface is just glossy; this helps caramelize. Sprinkle 1 tsp kosher salt and 1 tsp freshly ground black pepper evenly over the pieces.

Roast on the center rack until edges begin to brown and the flesh softens slightly, about 12–15 minutes for wedges or 8–10 minutes for cubes. Watch closely near the end — you want caramelization without complete collapse. Remove from oven and let cool slightly on the sheet for 5 minutes.

While the watermelon roasts, whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lime juice, 1 tsp honey, 1 tsp sherry vinegar, 1 tsp smoked paprika, and 1 tsp fine sea salt in a small bowl until emulsified. Taste and adjust salt or honey for balance.

Arrange 4 cups arugula (or baby spinach) in a large shallow serving bowl or platter. Scatter 1 cup sliced cucumber over the greens.

Add the warm roasted watermelon pieces over the greens and cucumber. The warmth will mellow the watermelon and slightly wilt the greens for better flavor integration.

Drizzle the dressing evenly over the salad (reserve a tablespoon to taste if desired). Gently toss once or twice to distribute, taking care not to break up the roasted watermelon too much.

Crumble 3 oz feta cheese over the salad, sprinkle 1 cup torn fresh mint leaves, and scatter 1 tbs toasted pepitas on top.

Finish with an extra crack of black pepper if desired and serve immediately so the contrast of warm roasted watermelon and cool greens is preserved.