Roasted Beet, Watermelon and Medjool Date Salad
White Balsamic Vinaigrette
1/4 cup extra virgin olive oil
2 tbs white balsamic vinegar
1/2 tbs honey
Sea salt and freshly ground pepper to taste
4 cups 3/4-inch cubes watermelon
1 1/3 cups 1/2-inch cubes roasted or precooked beets
1/2 cup crumbled queso fresco
2 tbs roasted, salted pumpkin seeds
8 pitted Natural Delights Medjool dates, cut into 1/4-inch pieces
Balsamic reduction or aged balsamic vinegar
Snipped fresh herbs (optional)
- Whisk together all dressing ingredients in a small bowl.
- Place watermelon and beets in a large bowl and drizzle with dressing; toss gently to coat.
- Place onto 4 salad plates and top with equal amounts of queso fresco, pumpkin seeds and dates. Drizzle with balsamic and sprinkle with herbs, if desired.