Name: Watermelon Spinach Salad
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 4 cups cubed watermelon; 4 cups baby spinach; 1/4 cup sliced almonds, toasted; 1/4 cup crumbled feta cheese; 2 tbsp balsamic vinegar; 2 tbsp olive oil; Salt and black pepper, to taste

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This Watermelon Spinach Salad is one of my favorite ways to enjoy fresh summer produce in a light, refreshing, and beautifully balanced dish. Juicy watermelon cubes pair perfectly with crisp baby spinach, crunchy toasted almonds, and tangy feta, all brought together with a simple balsamic vinaigrette. It’s vibrant, healthy, and ready in minutes—exactly what I reach for on warm days or when I need a quick, elegant starter.

Why You’ll Love This Recipe

I love how this salad brings together sweet, savory, and tangy flavors in one bowl. The textures are just as delightful—crunchy almonds, soft feta, and the crisp bite of fresh greens. It’s incredibly easy to make, and I don’t need to turn on the stove or prep anything complicated. Whether I’m serving it as a light lunch, side dish, or picnic addition, it always hits the right note.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups cubed watermelon
4 cups baby spinach
¼ cup sliced almonds, toasted
¼ cup crumbled feta cheese
2 tablespoons balsamic vinegar
2 tablespoons olive oil
Salt and black pepper, to taste

Directions

Combine the base:
In a large salad bowl, I mix the cubed watermelon with baby spinach leaves.
Add toppings:
I sprinkle in the toasted sliced almonds and crumbled feta cheese.
Make the vinaigrette:
In a small bowl, I whisk together the balsamic vinegar, olive oil, salt, and black pepper until smooth.
Dress and serve:
I drizzle the vinaigrette over the salad just before serving, then gently toss everything to combine. I serve it immediately so the greens stay crisp and the watermelon fresh.

Servings and timing

This recipe serves about 4 people. It takes only 10 minutes to prepare, with no cooking required.

Variations

When I want to change things up, I try:

Adding fresh herbs: A bit of chopped mint or basil makes this even more refreshing.
Switching cheeses: I’ve used goat cheese instead of feta for a creamier flavor.
Adding grains: A scoop of cooked quinoa or couscous turns this salad into a more filling meal.
Using a honey-lime dressing: I sometimes swap the balsamic vinaigrette for a light dressing made with lime juice, honey, and olive oil.

storage/reheating

Storage:
I store the salad and dressing separately if I’m making it ahead. Dressed salad should be eaten immediately to avoid soggy greens.

Reheating:
No reheating needed—this dish is served chilled or at room temperature.

FAQs

Can I make this salad ahead of time?

Yes, I prep all the ingredients ahead and keep them separate. I toss everything together just before serving to keep it fresh.

Can I use other greens instead of spinach?

Absolutely. Arugula adds a peppery bite, or I’ve used a spring mix for more variety.

What’s the best way to toast almonds?

I toast them in a dry skillet over medium heat, stirring frequently until golden and fragrant—about 3 to 4 minutes.

Can I use bottled dressing?

Sure, but I prefer making my own for fresher flavor and better control over the ingredients.

Is this salad kid-friendly?

Yes. The sweetness of the watermelon and the crunchy almonds make it appealing, even to picky eaters. I sometimes leave out the feta if I’m serving it to younger kids.

Conclusion

Watermelon Spinach Salad is my go-to for something fresh, simple, and surprisingly satisfying. With minimal prep and a beautiful blend of flavors, it’s a perfect dish to enjoy during summer or anytime I want something light but full of character.