Refreshing Watermelon + Arugula Salad (gf)
I absolutely love this salad for the warmer months because it is refreshing and light, but still satisfying enough for a meal. It combines different textures and flavors in a really interesting way that I think is so perfect. Roasted veggies aren’t typically thought of as a summer food, but the roasted cauliflower in this recipe contrasts with the cool, sweet watermelon and it somehow all works together.
I included grilled chicken for a punch of protein, as well as some feta cheese because cheese is never a bad idea. The dressing goes along with the light, minimal theme of the dish – just a drizzle of olive oil and a squeeze of lemon!
The Secret GF
12 oz wild arugula1
½ cups watermelon chunks
½ cup feta cheese crumbles
1 head cauliflower
2 chicken breasts
⅓ - ½ cup olive oil, plus more to drizzle on cauliflower and chicken
Salt and pepper, to taste
Preheat the oven to 425⁰F.
Put the chicken breasts in a dish with a drizzle of olive oil, juice from ½ the lemon and some salt and pepper. Let that sit for a few minutes while you move to the next step.
Wash the cauliflower head and cut it into bite-sized chunks. Place on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
Roast cauliflower in the oven for about 25 minutes, or until golden brown and soft when pierced with a fork.
While the cauliflower is roasting, take the chicken out of the marinade and either grill it, or bake it in the oven with the cauliflower until it reaches 165⁰F (about 25 minutes).
**Hint: if you bake the chicken, keep the extra marinade in the baking dish while it bakes – the chicken will come out extra moist.
Once the chicken is done, let it cool for a couple minutes and cut into bite-sized pieces.
Now mix everything together (roasted cauli, cooked chicken, arugula, feta, watermelon) and dress with your desired amount of olive oil and juice from the other half of the lemon. Serve immediately.