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Blueberry, Walnut and Watermelon Salad



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1/4 cup lime juice
1/4 cup olive oil
2 tbsp. honey
1/2 tsp. salt
1/4 tsp. ground black pepper
2 cups cubed seedless watermelon
1 cup fresh blueberries
1 cup chopped walnuts
1 yellow bell pepper, cut in bite-size pieces
6 cups mixed baby greens
4 boneless, skinless chicken breast halves grilled or sautéed until cooked through (about 6 oz. each)


  1. 1
    Preheat oven to 350°F and spread walnuts in one layer on baking sheet. Bake until just toasted and aromatic, about 8 minutes; remove and let cool.
  2. 2
    To prepare vinaigrette, whisk together lime juice, oil, honey, salt and pepper, in a small bowl.
  3. 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. Slice each chicken breast diagonally and serve with the salad.


If desired, make a double recipe of the vinaigrette, and use half for marinating the chicken before cooking. Discard any vinaigrette used for marinating.

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cuisines North & South American, Other North American
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