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Cantaloupe-Arugula Salad

The delicate leaves and subtle spiciness of arugula make it an ideal complement to fresh fruit. Here, it lends freshness and crunch to a sweet-and-salty melon salad.

Ingredients: 

Ingredients: 

Ingredient Line: 
3 cups cantaloupe balls (1 ½ lb.)
Ingredient Line: 
1 cup tightly packed arugula
Ingredient Line: 
1 Tbs. olive oil
Ingredient Line: 
1 ½ tsp. cracked black pepper
Ingredient Line: 
2 oz. ricotta salata or manchego cheese, shaved or cut into small cubes

Instructions: 

Toss together cantaloupe, arugula, oil, and pepper in large bowl. Season with salt, if desired. Divide among dessert coupes or bowls, and top each serving with cheese.

Nutrition Information: 

Calories: 
129
Protein: 
4 g
Total Fat: 
8 g
Saturated Fat: 
4 g
Carbohydrates: 
12 g
Cholesterol: 
15 mg
Sodium: 
198 mg
Fiber: 
1 g
Sugar: 
10 g
Yield: 
Serves 4

Comments on this Recipe

Pretty good! I used the manchego cheese, i think the ricotta would've been better. I also added apple cider vinegar for a little zing. But, I would make it again.

Great salad. I made this for a party and, unfortunately, the store I went to didn't have the manchego (and it was pouring outside, so I didn't venture on, but substituted a pecorino. Add a little salt and pepper and it's great. Very filling and the leftovers made a great lunch the next day.

Made this with watermelon, spinach and feta for a different take. Gorgeous idea - thank you

thought you might enjoy this salad. love Lori

I'm not a vegetarian, but I absolutely love the recipes on this site! They give me plenty of opportunity to use what we have in our garden. I'm going to make this today for lunch, but I think I'll use feta cheese, since that's what we have in the fridge. Also, instead of just using olive oil, I think I'll make a balsamic vinegrette with olive oil to top it off.