Perfect for bbqs and outdoor parties, this savory cantaloupe salad brings a taste of summer to any meal or table.
I don’t know if you’ve heard, but… I’m a food blogger.
Yes, I admit it.
We are a crazy bunch, us food bloggers. Most of us work our booties off for little-to-no money, just in hopes that someone will pin the newest recipe. Or tweet about it. Or post about it on Facebook.
Some of us make big bucks (not one of that some… yet…) and others work for free samples or ingredients.
Like this big box of melon I received a few weeks. I love cantaloupe so I was kind of in heaven with my box arrived.
What does one do with a box of cantaloupe? I ate a few as is, because it was delicious and I love how sweet and juicy they get when they’re ripe. Then I had to get to creating some recipes.
Most were duds, but the one standout, excellent recipe was this one for a savory cantaloupe salad. I don’t know if you realized but I like easy recipes that aren’t going to intimidate cooks in the kitchen. Most salads fit into that category perfectly!
Savory Cantaloupe Salad
When I think of ways to eat cantaloupe, I imagine it wrapped with prosciutto or paired with mozzarella so I used these two ingredients as my guide.
I started with chunks of cantaloupe and then added some cooked, cooled down pancetta. I’m on a pork belly kick so pancetta seemed the natural choice. Then I added two of my most recent go-to ingredients – goat cheese and arugula. Throw in a handful of walnuts for crunch and a light dressing, and you’re ready to go.
This salad would be a great side salad for outdoor barbecues. Its savory elements compliment the sweet cantaloupe without overpowering them.
Serving suggestion: use a slotted spoon. The cantaloupe macerates slightly when mixing and this causes it to be pretty juicy, especially if your cantaloupe is very ripe. As a side salad, it may make its way to a plate with other food – the slotted spoon will help eliminate food/juice contamination. That’s a thing, I swear.
Savory Cantaloupe Salad
Perfect for bbqs and outdoor parties, this savory cantaloupe salad brings a taste of summer to any meal or table.
Ingredients
- 3 cups diced cantaloupe
- 2 ounces pancetta, cooked crispy, and cooled
- 4 ounces crumbled goat cheese
- 1 large handful baby arugula
- ½ cup chopped walnuts
- ½ tablespoon olive oil
- ½ tablespoon balsamic vinegar
Instructions
- In a medium bowl, combine all ingredients until well-mixed. Cover and refrigerate for 1 hour before serving.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 204Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 15mgSodium: 104mgCarbohydrates: 8gFiber: 1gSugar: 7gProtein: 7g
Nutrition information is automatically calculated and may not be correct.
Lorelai @ Life With Lorelai
Saturday 16th of May 2015
I would have never thought to use cantaloupe in a savory dish... Awesome idea! This sounds delicious, and looks beautiful. Please come share your blog posts over at the Home Matters Linky Party! We'd love to have you for a visit. The Door is OPEN. http://lifewithlorelai.com/2015/05/14/home-matters-linky-party-37/ :)
~Lorelai Life With Lorelai
Jenny B
Sunday 17th of May 2015
Thank you Lorelai!
Joy @ Joy Love Food
Sunday 3rd of May 2015
I love cantaloupe and this savory salad with the pancetta and goat cheese sounds incredible1. Pinning and can't wait to try. This recipe will be one of my features tomorrow at What'd You Do This Weekend? I hope you will join us again!
Shirley Wood
Sunday 3rd of May 2015
It's a pretty salad! We are so glad you shared with us at Merry Monday. I hope to see you at the new party beginning tonight at 9pm EST.
Ashley
Wednesday 29th of April 2015
This looks really yummy! I've never had cantaloupe in a savory dish before, but I bet this delicious! Thanks so much for sharing with us at the Merry Monday link party! See you next week!
Jenny B
Wednesday 29th of April 2015
Thanks Ashley! See you next week!
Jess
Wednesday 29th of April 2015
I've never had anything like this! How tasty!
Thanks for joining the Link Up this week!
Jenny B
Wednesday 29th of April 2015
Thank you Jess!