Cantaloupe-Arugula Salad Recipe | Vegetarian Times Skip to main content

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.



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


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: 

4 g
Total Fat: 
8 g
Saturated Fat: 
4 g
12 g
15 mg
198 mg
1 g
10 g
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.