Description
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.
Ingredients
Units
Scale
Salad:
- 6 cups greens of choice (see note below)
- 6 wedges of grilled cantaloupe (cut in to 1/2” chunks)
- 1/2 cup fresh blueberries
- 1/2 cup pecans (chopped)
- 1/4 cup crumbled goat cheese
Vinaigrette:
- 1 cup fresh blueberries
- 1/4 " piece of fresh ginger, peeled (add more if desired)
- Zest of one lemon
- 1/2 teaspoon Dijon mustard
- 2 tablespoon white balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon honey
Instructions
- Layer greens on a serving platter. Arrange cantaloupe and blueberries on top. Sprinkle pecans and goat cheese on top.
- 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.
- Pour dressing over salad or serve on the side. Store extra dressing in the fridge for up 3 days and shake well before serving.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad