Grilled Cantaloupe Salad with Blueberry Ginger Vinaigrette
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A tutorial on how to slice and grill cantaloupe that finishes with the recipe for a show-stopping Grilled Cantaloupe Salad with Blueberry Ginger Vinaigrette.
Recipe type: Salad
Serves: 6-8
  • 6 cups greens of choice (see note below)
  • 6 wedges of grilled cantaloupe, cut in to ½” chunks
  • ½ cup blueberries
  • ½ cup chopped pecans
  • ¼ cup crumbled goat cheese
  • Vinaigrette:
  • 1 cup fresh blueberries
  • ¼” piece of fresh ginger, peeled (add more if desired)
  • Zest of one lemon
  • ½ teaspoon Dijon mustard
  • 2 tablespoon white balsamic vinegar
  • ¼ cup extra virgin olive oil
  • 1 tablespoon honey
  1. Layer greens on a serving platter. Arrange cantaloupe and blueberries on top. Sprinkle pecans and goat cheese on top.
  2. Make the vinaigrette by adding all ingredients to a blender or food processor. Blend until smooth. There will likely be pieces of blueberry skin visible.
  3. Pour dressing over salad or serve on the side. Store extra dressing in the fridge for up 3 days and shake well before serving.
I think hardy greens like baby kale or arugula work great with this salad. If you prefer something milder, spinach or romaine will also work just fine.
Recipe by Make Healthy Easy at