Refreshing Cantaloupe & Arugula Salad with Toasted Walnuts
This vibrant and refreshing salad combines the sweet juiciness of ripe cantaloupe with the peppery flavor of arugula, perfectly complemented by thinly sliced red onions. The addition of toasted walnuts adds a delightful crunch and nutty flavor, while a zesty vinaigrette made from orange juice, lemon juice, and raspberry vinegar ties all the flavors together. Whether you're looking for a light lunch, a side dish for a summer barbecue, or a unique addition to your meal prep, this salad is sure to impress with its bright colors and delicious taste.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
orange juice
1/4 cup (preferably freshly squeezed)
lemon juice
1 tablespoon (preferably freshly squeezed)
raspberry vinegar
1 1/2 tablespoons
extra virgin olive oil
3 tablespoons
salt
1/8 teaspoon
black pepper
1/8 teaspoon
cantaloupe
1 (3 lb) (cut into 1 inch cubes)
red onion
1 small (thinly sliced)
arugula
2 cups
walnuts
1 cup (chopped and toasted)
Instructions
1
Begin by toasting the walnuts. Heat a small, dry heavy-bottomed skillet over medium heat. Add the chopped walnuts and toast them for 8-10 minutes, stirring frequently, until they are fragrant and lightly golden. Spread the toasted walnuts on a baking sheet to cool completely.
2
In a small bowl, prepare the vinaigrette by whisking together the freshly squeezed orange juice, lemon juice, and raspberry vinegar until well combined.
3
While whisking, slowly drizzle in the extra virgin olive oil until the dressing is smooth and emulsified.
4
Season the vinaigrette with salt and black pepper to taste.
5
In a large salad bowl, combine the cubed cantaloupe, thinly sliced red onion, and arugula. Add 1/2 cup of the toasted walnuts to the mixture.
6
Drizzle the prepared vinaigrette over the salad and toss gently to coat all ingredients evenly.
7
To serve, garnish the salad with the remaining toasted walnuts on top.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the main ingredients in the Refreshing Cantaloupe & Arugula Salad?
The main ingredients include 3 lbs of cantaloupe, 2 cups of arugula, 1 cup of toasted walnuts, and a small red onion.
How do I prepare the walnuts for this salad?
You should chop the walnuts and toast them in a dry, heavy-bottomed skillet over medium heat for 8-10 minutes until golden and fragrant.
What kind of dressing is used for this cantaloupe salad?
The salad uses a zesty vinaigrette made from orange juice, lemon juice, raspberry vinegar, and extra virgin olive oil.
Is this recipe vegan-friendly?
Yes, this recipe is vegan as it consists entirely of plant-based ingredients like fruit, nuts, greens, and oil.
How much cantaloupe do I need?
You will need one cantaloupe weighing approximately 3 pounds, which should be cut into 1-inch cubes.
What type of vinegar should I use?
The recipe specifically calls for 1 1/2 tablespoons of raspberry vinegar to add a unique fruity tang.
How long does it take to toast the walnuts?
The walnuts take approximately 8 to 10 minutes to toast in a skillet.
Can I use store-bought orange juice?
While the recipe suggests freshly squeezed orange juice for the best flavor, store-bought can be used as a substitute.
How much arugula is required?
The recipe requires 2 cups of arugula.
How should the red onion be sliced?
The red onion should be sliced thinly to blend well with the other salad ingredients.
What is the first step in the instructions?
The first step is to toast the chopped walnuts in a dry skillet and then let them cool completely on a baking sheet.
How much olive oil is in the vinaigrette?
The vinaigrette contains 3 tablespoons of extra virgin olive oil.
Is there any salt or pepper in this recipe?
Yes, 1/8 teaspoon of salt and 1/8 teaspoon of black pepper are added to the dressing to season it.
What size should I cut the cantaloupe?
The cantaloupe should be cut into 1-inch cubes.
How do I emulsify the dressing?
You emulsify the dressing by slowly drizzling the extra virgin olive oil into the juice and vinegar mixture while whisking constantly.
When do I add the walnuts to the salad?
Add 1/2 cup of the walnuts into the main salad mixture and use the remaining walnuts as a garnish on top.
Is this salad suitable for summer?
Yes, it is tagged as a summer salad and described as vibrant and refreshing.
Can I serve this as a side dish?
Yes, it is excellent as a side dish for a summer barbecue or as a light lunch.
What is the texture of the salad?
The salad offers a juicy texture from the cantaloupe, a peppery crunch from arugula, and a nutty crispness from the toasted walnuts.
How many tablespoons of lemon juice are needed?
The recipe calls for 1 tablespoon of lemon juice.
Does this recipe use any sugar?
No, there is no added sugar; the sweetness comes naturally from the cantaloupe and orange juice.
What is the ingredient count for this recipe?
There are 10 ingredients in total.
How much orange juice is required?
You will need 1/4 cup of orange juice.
What should I do after toasting the walnuts?
You should spread them on a baking sheet to cool completely before adding them to the salad.
What is the primary green used in the salad?
Arugula is the primary green used, known for its peppery flavor.
Is there any special preparation for the lemon juice?
The recipe suggests that the lemon juice be preferably freshly squeezed for optimal taste.
What is the category of this recipe?
This recipe falls under the category of salads.
Can I make this salad for meal prep?
Yes, it is mentioned as a unique addition to meal prep, though it is best enjoyed fresh.
How many walnuts are used for the garnish?
The recipe uses the half that wasn't mixed into the salad (approximately 1/2 cup) to garnish the top.
What color is the red onion in this dish?
The red onion provides a vibrant purple-red color that complements the orange cantaloupe and green arugula.