The contrasting flavors and textures of crisp, sweet watermelon and creamy, tangy goat cheese are magical partners. Top with sliced grilled chicken to make it a meal.

EatingWell Test Kitchen
Source: EatingWell Magazine, August/September 2005


Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • Whisk oil, orange juice, vinegar, salt and pepper in a large bowl until well combined. Add watercress, watermelon and red onion; toss to coat. Divide among 5 plates. Top with goat cheese and hazelnuts to serve.



Tips: Melon selection & storage: Look for symmetrical unblemished melons, without flat sides, that have a creamy yellow spot on the bottom indicating ripeness.
At 92% water, this fruit should feel heavy when you heft it. Precut melon flesh should be dense, firm and appear moist. Store in the refrigerator for up to a week or keep in a cool, dark spot. Cover the cut surface of melon with plastic wrap and refrigerate.

To toast chopped hazelnuts: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

227 calories; protein 5.9g; carbohydrates 13.3g; dietary fiber 2g; sugars 9.2g; fat 18g; saturated fat 3.4g; cholesterol 5.2mg; vitamin a iu 2566.3IU; vitamin c 39mg; folate 26.8mcg; calcium 105.4mg; iron 1.2mg; magnesium 45.8mg; potassium 424.6mg; sodium 192.2mg; thiamin 0.2mg.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This is excellent! The only change I made was using pistachio nuts instead of hazelnuts. The goat cheese is the ticket in this recipe. Read More
Rating: 5 stars
Fresh new and light. The recipe sounded so good I had to try it but used what I had on hand. I used mixed greens and romaine lettuce. I didn't have hazelnuts so I used walnuts and I always have Feta cheese on hand and it was great! Pros: Easy to adapt Read More