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A tutorial on how to slice and grill cantaloupe that finishes with the recipe for Grilled Cantaloupe Salad with Blueberry Ginger Vinaigrette. #MakeHealthyEasy via @JBraddockRD https://jennabraddock.com
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Grilled Cantaloupe Salad with Blueberry Ginger Vinaigrette

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.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Salad
Servings: 6 -8
Author: Jenna Braddock, RD

Ingredients

Salad:

  • 6 cups greens of choice (see note below)
  • 6 wedges of grilled cantaloupe cut in to ½” chunks
  • ½ cup fresh blueberries
  • ½ cup pecans chopped
  • 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

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.