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Two EPCOT Flower & Garden Salad Recipes To Make This Weekend

Two EPCOT Flower & Garden Salad Recipes To Make This Weekend Two-Flower-and-Garden-Salads

The EPCOT International Flower and Garden Festival has kicked off for another year, and we are so excited for 2024. It’s so much fun to see all the new topiary displays and merch that are coming out for the event, but when it comes to the food and beverage offerings – from home, all I can feel is jealous! I want to try it all, and seeing as though I have a slight proximity issue here in Sydney, Australia, I’m committed to enjoying some of these fresh flavors at home. I am pulling out two of my favorite Disney recipes from the Flower and Garden Vault to enjoy from home this weekend. Let’s make the EPCOT Watermelon Salad from D23, part of Disney’s Healthy Living initiative, and the Roasted Corn Salad, featured at THE SMOKEHOUSE: Barbecue and Brew’s outdoor kitchen in the years gone by.

Epcot’s Watermelon Salad – INGREDIENTS

Balsamic Vinaigrette

  • 1/4 cup white balsamic vinegar
  • 3 tablespoons finely diced shallots
  • 2 tablespoons roasted garlic
  • 2 tablespoons honey
  • 1 tablespoon fresh lemon juice
  • 1 cup extra-virgin olive oil
  • Coarse salt and freshly ground black pepper, to taste

Pickled Onions

  • 1/2 cup fresh or frozen raspberries
  • 1 1/2 cups water
  • 1/4 cup sugar
  • 2 tablespoons grenadine syrup
  • 1 tablespoon salt
  • 1/4 pound red onions, sliced into 1/4-inch-thick rings

Watermelon Salad

  • 4 cups cubed seedless watermelon
  • 3 cups baby arugula
  • 1/4 cup white balsamic vinaigrette
  • Coarse salt and freshly ground black pepper, to taste
  • 1/4 cup pickled onion
  • 1/4 cup balsamic glaze
  • 1/2 cup crumbled feta cheese

Epcot’s Watermelon Salad – INSTRUCTIONS

Balsamic Vinaigrette
Blend white balsamic vinegar, shallots, garlic, honey, and lemon juice in a blender until well combined. With blender running, slowly drizzle in olive oil. Blend until thickened. Season to taste with salt and pepper.

Pickled Onions
If using frozen raspberries, thaw. Purée raspberries in a food processor. Pour purée through a fine-mesh sieve. Discard seeds; set puree aside. Combine raspberry purée, water, sugar, grenadine, and salt in a medium saucepan over medium-high heat. Simmer 5 minutes, stirring to dissolve salt and sugar. Add onions; stir to coat, then remove from heat. Set aside 20 minutes.

Watermelon Salad
Divide watermelon among plates. Toss arugula with white balsamic vinaigrette in a medium bowl and lightly season with salt and pepper. Top each portion of watermelon with arugula. Top each serving with 2 to 3 pickled onion rings, then sprinkle with feta. Drizzle with balsamic glaze.

Cook’s Note
Balsamic glaze can be found in most supermarkets in the oil and vinegar aisle. To make your own, place 2 cups balsamic vinegar in a small saucepan over medium-high heat and simmer until reduced to 1/4 cup, about 40 minutes.

Two EPCOT Flower & Garden Salad Recipes To Make This Weekend Watermelon-Salad

Roasted Corn Salad – INGREDIENTS

Serves 4-6

  • 8 ears corn, still in husks
  • 1 fresh poblano pepper
  • 2 jalapeños, diced
  • 1 small red onion, diced
  • 1 sweet red pepper, diced
  • 1 cup fresh lime juice
  • 1/2 cup mayonnaise
  • 1/4 cup chopped fresh cilantro
  • Coarse salt, freshly ground black pepper, to taste

Roasted Corn Salad – INSTRUCTIONS

For roasted corn:

  1. Pull outer husks down ear to base. Strip silk by hand, then fold husks back into place. Soak ears of corn in cold water with 1 tablespoon salt for 20 minutes.
  2. Heat the grill or griddle pan to medium. Remove corn from water and shake off excess. Place corn directly on grill, turning every few minutes until kernels are tender when pierced with a knife, about 15 minutes.
  3. Remove from grill, remove husk, and cool completely.
  4. Cut kernels from cobs.

For roasted poblano:

  1. Heat a grill or griddle pan until very hot. Place whole pepper on cooking surface and cook until skin is completely charred and flesh is soft, turning often, about 3-5 minutes per side.
  2. Remove from grill and cover so that peppers will steam for 10-15 minutes.
  3. Peel skin, remove seeds and dice.

For Roasted Corn Salad:

  1. Combine corn, poblano, jalapeños, red onion, and red pepper in a medium mixing bowl.
  2. In a separate smaller bowl, whisk together mayonnaise and lime juice; stir in cilantro.
  3. Pour over vegetables, stirring well. Season with salt and pepper.
  4. Cover and refrigerate until ready to serve.
Two EPCOT Flower & Garden Salad Recipes To Make This Weekend ROASTED-CORN-Recipe-Large

Will you be cooking with me this weekend to bring some EPCOT Flower and Garden treats home?

Zoë Wood is a travel writer from Sydney, Australia. Since her first visit to Disneyland at the age of 6, she has spent her years frequently visiting Disney Parks and traveling around the world.

Join Zoë as she lets you in on all the tips, tricks, anecdotes, and embarrassments that arise from her family adventures.


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