Roasted Beet, Watermelon and Medjool Date Salad


White Balsamic Vinaigrette

1/4 cup extra virgin olive oil

2 tablespoons white balsamic vinegar

1/2 tablespoon 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 tablespoons 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. Cover and refrigerate until ready to use. (May be prepared up to 1 week ahead and stored tightly covered in the refrigerator.)
  2. Place watermelon and beets in a medium bowl and toss lightly with dressing. Divide between 4 salad bowls or plates and sprinkle with queso fresco, pumpkin seeds and dates.
  3. Drizzle lightly with balsamic reduction and top with herbs, if you like.