Grilled Watermelon and Kale Salad

The sweet and smoky grilled watermelon is a great balance to the nutrient-dense and bitter dinosaur kale.

Serves: 1|Prep: 5 minutes|Cook: 5 minutes |Total: 10 minutes |Provided by Watermelon Board


  • 1 bunch dinosaur kale
  • 2 cups torn baby kale
  • 1 watermelon small seedless, cut into 1 inch thick wedges
  • bottle olive oil
  • varied amount salt and pepper
  • 6 ounces goat cheese, crumbled
  • 1/2 cup silvered toasted almonds
  • For the Dressing
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 clove garlic, crushed
  • 1 tablespoon honey
  • varied amount salt and black pepper


  1. Preheat your grill to high. Brush the watermelon with olive oil and season with salt and pepper on both sides. Grill each side for 2-3 minutes or until you have nice grill marks. Transfer the watermelon to a large plate and set aside.
  2. Remove the stems from the kale and cut the kale into thin strips (julienne). Place in a large bowl and top with the crumbled goat cheese and the slivered almonds.
  3. Whisk the dressing ingredients together in a liquid measuring cup until well combined. Drizzle over the salad and toss to coat.
  4. Serve the kale salad with a wedge or two of the watermelon.