Can I use store-bought balsamic glaze instead of making my own?

Store-bought glaze works in a pinch and saves some time, but making your own is incredibly easy and lets you control the sweetness and flavor intensity. If you have the five minutes, it’s definitely worth it!

What if I can’t find good blackberries?

Feel free to substitute with blueberries, strawberries, or even a mix of whatever berries look best at your market. The key is to use fruit that’s ripe but not mushy for the best texture.

Can I prep this salad ahead of time for a party?

You can cube the watermelon, shave the parmesan, and prep the nuts a few hours in advance. Just assemble and drizzle with glaze right before serving so the salad stays fresh and vibrant.

Is there a way to make this nut-free?

Absolutely! Simply leave out the pecans or walnuts. You can add some toasted sunflower or pumpkin seeds for crunch, or just keep it simple and let the fruit and cheese do the talking.

Watermelon Blackberry Salad with Homemade Balsamic Glaze Recipe

Description

Refreshing Watermelon Blackberry Salad drizzled with a homemade balsamic glaze. Combining sweet watermelon, juicy blackberries, crunchy pecans, and savory parmesan, this vibrant summer salad is both healthy and crowd-pleasing. The homemade balsamic-honey glaze adds sophisticated depth to each bite.

Ingredients

Units Scale

Balsamic Glaze

1/2 cup high-quality balsamic vinegar
2 Tbsps raw honey

Salad

3 cups cubed watermelon
1 cup fresh blackberries
1/2 cup freshly shaved parmesan cheese
1/2 cup raw pecans or walnuts, coarsely chopped

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Instructions

Prepare the Balsamic Glaze: Whisk together the balsamic vinegar and raw honey in a very small saucepan. Place over high heat and bring to a boil. As soon as it boils, immediately reduce the heat to low and simmer gently, stirring occasionally, until the mixture has reduced and thickened, about 8 minutes. Remove from heat and set aside to cool completely.
Assemble the Salad: In a large serving bowl, combine the cubed watermelon, fresh blackberries, shaved parmesan, and chopped pecans or walnuts. Toss gently to evenly distribute the ingredients.
Dress and Toss: Drizzle your desired amount of homemade balsamic glaze over the salad. Using salad servers or clean hands, toss the salad gently to coat everything in the glaze without crushing the delicate fruits.
Serve: Serve the salad immediately. Enjoy this refreshing, sweet and savory dish while the balsamic glaze is still glossy and the fruit is chilled.

Notes

You can substitute walnuts for pecans if preferred.
Make the balsamic glaze ahead and store in the refrigerator for up to a week.
For a vegan version, use maple syrup instead of honey and omit parmesan or use a vegan cheese alternative.
The salad is best enjoyed fresh; do not store dressed leftovers as fruit will release juice.

Nutrition

Serving Size: 1/4 of recipe
Calories: 225
Sugar: 19g
Sodium: 240mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 4g
Protein: 6g
Cholesterol: 8mg