Best 7 Cantaloupe And Spinach Salad Recipes

Indulge in a refreshing and vibrant Cantaloupe and Spinach Salad, a delightful symphony of flavors and textures. This salad features juicy cantaloupe, tender baby spinach, crisp cucumber, crumbled feta cheese, and a hint of sweetness from honey. Tossed in a tangy and aromatic dressing made with olive oil, lemon juice, Dijon mustard, and herbs, this salad bursts with freshness and vitality.

Accompanying the main recipe, you'll also find variations to suit your preferences. Craving a savory twist? Try the Cantaloupe and Prosciutto Salad, where salty prosciutto adds a delightful contrast to the sweet cantaloupe. For a heartier option, the Cantaloupe and Quinoa Salad combines protein-packed quinoa, crunchy walnuts, and a tangy dressing.

If you're seeking a vegan alternative, the Cantaloupe and Chickpea Salad offers a satisfying and nutritious option, featuring protein-rich chickpeas, crisp cucumber, and a zesty dressing. And for a tropical twist, the Cantaloupe and Coconut Salad incorporates shredded coconut, toasted almonds, and a creamy coconut-lime dressing.

Each recipe provides step-by-step instructions, ingredient lists, and serving suggestions, ensuring a delightful and successful culinary experience. Whether you're hosting a brunch, seeking a light lunch, or craving a refreshing side dish, these Cantaloupe and Spinach Salad variations offer a burst of flavor and nourishment.

Let's cook with our recipes!

CANTALOUPE SPINACH SALAD

Cantaloupe Spinach Salad image

Make and share this Cantaloupe Spinach Salad recipe from Food.com.

Provided by Dancer

Categories Melons

Time 15m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

2 large cantaloupe
6 cups torn fresh spinach leaves
1/2 cup pistachios or 1/2 cup sliced almonds
raspberry vinaigrette dressing

Steps:

Cut cantaloupe into 24 slices.
Arrange cantaloupe around the plate with the ends touching.
Separate the spinach on the plates.
Sprinkle with the nuts.
Serve with raspberry vinaigrette.

WATERMELON AND SPINACH SALAD

Watermelon and Spinach Salad image

Summer's the perfect time to toss up this watermelon salad. You'd never expect it, but spinach is awesome here. Eat it and feel cool on even the hottest days. -Marjorie Au, Honolulu, Hawaii

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

1/4 cup rice vinegar or white wine vinegar
1 tablespoon grated lime zest
2 tablespoons lime juice
2 tablespoons canola oil
4 teaspoons minced fresh gingerroot
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon pepper
SALAD:
4 cups fresh baby spinach or arugula
3 cups cubed seedless watermelon
2 cups cubed cantaloupe
2 cups cubed English cucumber
1/2 cup chopped fresh cilantro
2 green onions, chopped

Steps:

In a small bowl, whisk the first nine ingredients. In a large bowl, combine salad ingredients. Drizzle with dressing and toss to coat; serve immediately.

Nutrition Facts : Calories 84 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 288mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

SPINACH & CANTALOUPE SALAD WITH RASPBERRY VINAIGRETTE

Spinach & Cantaloupe Salad with Raspberry Vinaigrette image

Spinach & Cantaloupe Salad with Raspberry Vinaigrette

Provided by Chef Danielle

Categories Recipes

Number Of Ingredients 10

Ingredients

6 cups baby spinach
2 cups cubed canteloupe or use a melon baller to create rounds
1 pint blackberries, rinsed and patted dry
¼ cup toasted pecans, finely chopped
¼ cup crumbled goat cheese
For Dressing:
2 tablespoons raspberry vinegar
1 teaspoon honey
3 tablespoons olive oil
Salt and pepper, to taste

Steps:

Prepare the dressing:
Whisk the vinegar, honey and olive oil together in a small bowl. Season the dressing with salt and pepper and set aside.
Toss the greens, cantaloupe and blackberries together in a large bowl. Pour the vinaigrette over the salad and toss until evenly coated. Arrange salad on plates and sprinkle with pecans and goat cheese. Serve immediately.

SPINACH AND ARTICHOKE SALAD

Spinach and Artichoke Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 9

Ingredients

3/4 pound, 4 to 5 cups, baby spinach, packed
2 (15-ounce) cans artichoke hearts packed in water, drained and sliced
1 clove garlic, finely chopped
2 teaspoons lemon zest
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1/4 to 1/3 cup extra-virgin olive oil
Salt and pepper
A handful shredded Parmigiano-Reggiano

Steps:

Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.

SPRINGTIME HAM AND SPINACH SALAD

Springtime Ham and Spinach Salad image

Enjoy the mouthwatering ham leftover from Easter brunch in this fresh and delicious tasting spinach salad.

Provided by 2DIDI

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
2 tablespoons orange juice
2 teaspoons raspberry vinegar
1 teaspoon coarse grained prepared mustard
ground black pepper to taste
3 cups cooked ham, cubed
8 cups baby spinach, rinsed and dried
1 cup diced cantaloupe
½ cup diced peaches, drained
1 red onion, thinly sliced

Steps:

In a small bowl, whisk together the oil, juice, vinegar, mustard and pepper.
In a large bowl, toss together the ham, spinach, cantaloupe, peaches and onion. Pour dressing over all and toss to coat. Serve immediately.

Nutrition Facts : Calories 263.4 calories, Carbohydrate 8.1 g, Cholesterol 37.8 mg, Fat 19.5 g, Fiber 1.7 g, Protein 14.3 g, SaturatedFat 5.4 g, Sodium 918.7 mg, Sugar 5.2 g

SPINACH, SHRIMP AND CANTALOUPE SALAD

Spinach, Shrimp and Cantaloupe Salad image

This is a wonderful use of fruit, veggies, and seafood. My family loves it. If you buy already cook shrimp, this becomes a no-cook meal.

Provided by southern chef in lo

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3/4 lb peeled cooked shrimp, cut into bite-size pieces
4 cups baby spinach leaves (about 6 ounces)
1 cup cantaloupe, cubes (cut into 1/2 inch cubes)
1/4 cup orange juice
1 small shallot, minced
1 1/2 tablespoons canola oil
1 tablespoon balsamic vinegar
1 teaspoon powdered sugar
1 teaspoon poppy seed
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon red pepper flakes (optional)

Steps:

Combine shrimp, spinach and cantaloupe in large salad bowl.
Combine orange juice, shallot, oil, vinegar, sugar, poppy seeds, salt, pepper and red pepper flakes, if desired, in small bowl. Stir well. Pour over salad just before serving. Toss gently, but thoroughly.

Nutrition Facts : Calories 168.5, Fat 6.7, SaturatedFat 0.7, Cholesterol 165.8, Sodium 294.6, Carbohydrate 7.8, Fiber 1.2, Sugar 5.6, Protein 19.3

CANTALOUPE SALAD

Cantaloupe Salad image

This salad, with its fresh-tasting dressing, is great with most any meal.-Charlotte Baillargeon, Hinsdale, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1 large cantaloupe, peeled
3 tablespoons orange juice
3 tablespoons honey
1 cup halved red seedless grapes
3 kiwifruit, peeled, quartered and sliced
Leaf lettuce
Sweetened shredded coconut

Steps:

Cut six rings, about 1/2 in. wide, from the center section of the cantaloupe. Remove seeds and set rings aside. Cube the remaining cantaloupe. In a bowl, combine orange juice and honey. Add grapes, kiwi and cubed cantaloupe; stir gently to coat. Place cantaloupe rings on lettuce; top with fruit and sprinkle with coconut.

Nutrition Facts : Calories 110 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 2g fiber), Protein 1g protein.

Tips:

Choose ripe cantaloupe with a deep orange color and no blemishes.
If you don't have fresh spinach, you can use baby kale or arugula instead.
To make the dressing, you can use either olive oil or avocado oil.
If you don't have balsamic vinegar, you can use apple cider vinegar or white wine vinegar instead.
For a sweeter dressing, you can add a teaspoon of honey or maple syrup.
To add some crunch to the salad, you can add some chopped nuts or seeds, such as almonds, walnuts, or sunflower seeds.
If you want a more savory salad, you can add some crumbled feta cheese or goat cheese.

Conclusion:

This cantaloupe and spinach salad is a refreshing and flavorful salad that is perfect for a summer lunch or dinner. The combination of sweet cantaloupe, tangy balsamic vinegar, and creamy goat cheese is simply delicious. This salad is also very easy to make, and it can be ready in just a few minutes. So next time you are looking for a light and healthy salad, give this cantaloupe and spinach salad a try.