Cantaloupe, Red Onion, & Walnut Salad

“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:
4
YIELD:
1 Salad
UNITS:
US

Ingredients Nutrition

Directions

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

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