Baby Spinach and Watermelon Salad with Feta and Pistachios

  • Level: Easy
  • Yield: 4 servings
  • Total: 10 min
  • Active: 10 min


Oregano Vinaigrette:

1/3 cup olive oil

1/4 cup red wine vinegar

1 teaspoon Dijon mustard 

1 teaspoon honey 

1 teaspoon dried oregano 

Kosher salt and freshly cracked black pepper 


1 cup crumbled feta

1/2 cup toasted pistachios, roughly chopped

8 cups baby spinach 

2 cups cubed watermelon 


  1. For the oregano vinaigrette: In a medium bowl, whisk together the olive oil, vinegar, Dijon, honey, dried oregano and some salt and pepper to combine.
  2. For the salad: Set aside 2 tablespoons each of the feta and pistachios for serving, then add the remaining feta and pistachios to a large bowl. Add the spinach and watermelon, drizzle over the dressing and toss to coat. Transfer to a serving bowl and garnish with the reserved feta and pistachios.
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22 Reviews

Pam Marroquin

This salad is great! I never thought of using pistachios on a salad, but they’re tasty. I also loved that the dressing can be made with common pantry ingredients - I’ll be using this dressing recipe all summer!

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