Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Yield 4 servings


  • small Watermelon seedless, cut into 1 inch thick wedges
  • Olive Oil
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 2 cups Baby Kale
  • 6 oz Goat Cheese crumbled
  • 1/2 cup Almonds slivered, toasted


  • 1/2 cup Olive Oil
  • 1/2 cup Balsamic Vinegar
  • 1 clove Garlic crushed
  • 1 tbsp Honey
  • Kosher Salt
  • Freshly Ground Black Pepper


  • 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 to 3 minutes, or until you have nice grill marks. Transfer the watermelon to a large plate and set aside.
  • Remove the stems from the dinosaur kale and cut the kale into thin strips (julienne). Massage the kale gently which helps to make it less bitter. Place in a large bowl and add the baby kale. Top with the crumbled goat cheese and the slivered almonds.
  • Whisk the olive oil, balsamic vinegar, garlic and honey together in a liquid measuring cup until well combined. Season with salt and pepper, to taste. Drizzle over the salad and toss to coat.
  • Serve the kale salad with a wedge or two of the watermelon.

Tips & Notes

*If you can’t find dinosaur kale, substitute with another kale of your liking.
Recipe Provided by Industry Partner, The National Watermelon Promotion Board
Watermelon Promotion Board Logo

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