grilled watermelon salad

Grilled Watermelon Salad with Goat Cheese and Beets

Simple watermelon salad with arugula and goat cheese
Course Salad
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people
Calories 586kcal
Author Healing Tomato


  • 4 slices watermelon cut into triangle shapes
  • 3 beets medium sized
  • 2 cups cherry tomatoes I used yellow cherry tomatoes
  • 1/2 cup Pepper Jelly You can add pepper flakes to regular jelly
  • 1/4 cup goat cheese cut into pieces
  • 2 cups mixed greens
  • 2 tsp Balsamic vinaigrette


  • Preheat oven to 375 degrees
  • Preheat grill
  • If you don’t have pepper jelly, take regular jelly and add pepper flakes
  • Wrap beets in foil and place on baking tray.
  • Placed wrapped beets into the oven and let cook for 45minutes to 1 hour.
  • At about 25 minutes in, turn over the beets in the baking tray
  • Remove the beets from the oven and remove from foil.
  • Let cool for about 10 minutes and then peel the skin
  • Brush the watermelon slices with the pepper jelly and place on grill.
  • Grill both sides of the watermelon. You can also use a stove top grill
  • Remove the watermelon and place aside
  • Cut the beets into bite size shapes and place on the grill.
  • Brush some pepper jelly on the beets
  • Grill the tomatoes just long enough to see the skin tighten.
  • In the salad plate, place the greens first
  • Place 2 grilled watermelons per plate
  • Add the tomatoes and beets to the salad plate
  • Divide the goat cheese for each plate and place it on top of the salad
  • Drizzle Pomegranate Balsamic vinegar on the salad and serve immediately


- I used raspberry jelly and then mixed some red pepper flakes in it


Serving: 2bowls | Calories: 586kcal | Carbohydrates: 119g | Protein: 13g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 278mg | Potassium: 1559mg | Fiber: 7g | Sugar: 85g | Vitamin A: 4045IU | Vitamin C: 82.5mg | Calcium: 138mg | Iron: 4.3mg