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)


  1. Whisk together all dressing ingredients in a small bowl. 
  2. Place watermelon and beets in a large bowl and drizzle with dressing; toss gently to coat.
  3. 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. 
Recipe courtesy of

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