Name: Cantaloupe, Red Onion, & Walnut Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 Salad, 4 serving(s)
Ingredients: 1/4 cup orange juice, pref freshly squeezed; 1 tablespoon lemon juice, pref freshly squeezed; 1 1/2 tablespoons raspberry vinegar; 3 tablespoons extra virgin olive oil; 1/8 teaspoon salt; 1/8 teaspoon black pepper; 1 (3 lb) cantaloupe, cut into 1 inch cubes; 1 small red onion, thinly sliced; 2 cups arugula; 1 cup walnuts, chopped and toasted

1

Recipe by Starshine Michelle

1

Person talking

Join In Now Join the conversation!

Cantaloupe, Red Onion, & Walnut Salad created by Baby Kato

Fresh tasting and refreshing. NOTE: To toast the walnuts, heat them in a small, dry heavy-bottomed skillet over medium heat until they are fragrant and lightly toasted, about 8-10 minutes. Spread the nuts on a baking sheet to cool completely before using.

Ready In:: 20mins
Serves:
Yields:
Units:

1

Person talking

Join In Now Join the conversation!

ingredients

For The Orange Vinaigrette
¹⁄₄ cup orange juice, pref freshly squeezed
1 tablespoon lemon juice, pref freshly squeezed
1 ¹⁄₂ tablespoons raspberry vinegar
3 tablespoons extra virgin olive oil
¹⁄₈ teaspoon salt
¹⁄₈ teaspoon black pepper
For The Salad
1 (3 lb) cantaloupe, cut into 1 inch cubes
1 small red onion, thinly sliced
2 cups arugula
1 cup walnuts, chopped and toasted

directions

To make the vinaigrette, combine the orange juice, lemon juice, and raspberry vinegar in a small bowl.
Slowly add the olive oil, whisking constantly until the mixture is smooth.
Season with S&P.
To make the salad, combine the cantaloupe, red onion, arugula, and 1/2 cup of the walnuts in a large salad bowl.
Pour the dressing over the salad and toss well.
Garnish with the remaining walnuts.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Starshine Michelle

Contributor

@Starshine Michelle

Contributor

"Fresh tasting and refreshing. NOTE: To toast the walnuts, heat them in a small, dry heavy-bottomed skillet over medium heat until they are fragrant and lightly toasted, about 8-10 minutes. Spread the nuts on a baking sheet to cool completely before using."

recipes

20

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

photo by Baby Kato

4/14/2013

Reply
review by Baby Kato

4/14/2013

What a great salad. It was sweet and savory with excellent textures. All the flavors blended together beautifully to create something special. The vinaigrette was tart and tangy, the cantaloup and onion sweet, the arugula peppery and the pecans toasted. I did substitute sweet white onion for the red onion and pecans for the walnuts, as I was out and couldn't wait to try this dish. Thank you for sharing this tasty and refreshing dish. I have added it to my Favorites for 2013 Cookbook. Kudos to you Starshine. Made for Pac Spring Safari 2013.

Reply
tweak by Baby Kato

4/14/2013

What a great salad. It was sweet and savory with excellent textures. All the flavors blended together beautifully to create something special. The vinaigrette was tart and tangy, the cantaloup and onion sweet, the arugula peppery and the pecans toasted. I did substitute sweet white onion for the red onion and pecans for the walnuts, as I was out and couldn't wait to try this dish. Thank you for sharing this tasty and refreshing dish. I have added it to my Favorites for 2013 Cookbook. Kudos to you Starshine. Made for Pac Spring Safari 2013.

Reply
photo by Baby Kato

4/13/2013

Reply
creation by Starshine Michelle

5/3/2010

Fresh tasting and refreshing. NOTE: To toast the walnuts, heat them in a small, dry heavy-bottomed skillet over medium heat until they are fragrant and lightly toasted, about 8-10 minutes. Spread the nuts on a baking sheet to cool completely before using.