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Vegan Watermelon and Arugula Salad

This vegan watermelon and arugula salad is mildly sweet and deeply refreshing. The flavor contrast between peppery, sweet, herbaceous, and creamy makes the salad really enjoyable to eat. Includes an easy balsamic dressing.
Prep Time10 mins
Course: Appetizer, Salad
Cuisine: American
Servings: 4
Author: Thomas


  • 1 pound watermelon flesh cut into 1/2-inch (1-centimeter) cubes (500 grams)
  • 5 ounces arugula (140 grams)
  • 1.5 cups cucumber sliced thinly or shaved with a peeler as pictured
  • 1 cup fresh blueberries
  • 1/4 cup fresh basil chopped
  • 1/4 cup fresh mint chopped
  • 1/2 cup quinoa cooked (or other cooked whole grain, see note)
  • 4 oz vegan feta cheese cut into 1/2-inch (1-centimeter) cubes (or avocado, see note)
  • Salt to taste
  • Black pepper to taste


  • 3 Tablespoons vegan mayo
  • 2 Tablespoons balsamic vinegar (or other vinegar, such as apple cider)
  • 2 teaspoons maple syrup
  • 1 Tablespoon nutritional yeast


  • Combine all the sauce ingredients in a bowl. Mix well to combine.
  • Combine the watermelon, arugula, blueberries, basil, mint, quinoa (or other grain), and feta (or avocado) in a large bowl. Gently mix the ingredients, taking care not to crush the watermelon, feta, or avocado. Season to taste with salt and pepper
  • Add half of the dressing to the salad. Gently mix again. Add more dressing as needed. Serve immediately.


You can substitute cooked barley, wild rice, brown rice, or millet for the quinoa.
Instead of the vegan feta, you can use half a large (or a whole small) avocado, cut into cubes
If you plan to make the salad in advance, you can prepare and store the ingredients and dressing each in separate containers so none of them gets soggy. Combine and mix only when ready to serve.