Roasted Beet, Watermelon and Medjool Date Salad

Back to Recipes Total Time: 20 minutes Serves 4


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 tbsp. 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. 
Nutritional analysis per serving - Calories: 390, Fat: 17g, Saturated Fat: 3.5g, Trans Fat: 0g, MUFA:  10.88, PUFA:  2.29, Cholesterol: 10mg, Sodium: 170mg, Potassium: 542mg, Carbohydrates: 64g, Fiber: 5g, Sugar: 54g, Protein: 6g, Vitamin A: 15%, Vitamin C:  15%, Calcium:  15%, Iron:  8%