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Roasted Cantaloupe Salad Recipe With a Savory Twist

Roasted Cantaloupe Salad Recipe With a Savory Twist

Roasted cantaloupe, peppery arugula, prosciutto, feta, toasted pepitas, and fresh herbs come together with a tart lemon-balsamic vinaigrette. It is a fresh, savory-sweet salad for lunch, brunch, or a summer dinner.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Roasted Cantaloupe
  • 1 medium, about 3 pounds Ripe cantaloupe
  • 1 tablespoon Extra-virgin olive oil
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
Salad
  • 5 ounces Baby arugula
  • 3 ounces Thinly sliced prosciutto, torn into pieces
  • 4 ounces Crumbled feta or soft goat cheese
  • 1/4 cup Pepitas or toasted walnuts
  • 2 tablespoons, optional Fresh mint or basil, chopped
Vinaigrette
  • 2 tablespoons Extra-virgin olive oil
  • 1 1/2 tablespoons Fresh lemon juice
  • 1 tablespoon Balsamic vinegar
  • 1 teaspoon Honey
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon Black pepper

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment.
  2. Halve and seed the cantaloupe, remove the rind, and cut the flesh into roughly 1-inch cubes or thick wedges.
  3. Toss the cantaloupe with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Arrange it in a single layer on the prepared baking sheet.
  4. Roast for 12–15 minutes, turning once, until the edges are lightly browned while the melon still holds its shape. Cool for 5–10 minutes.
  5. Whisk together 2 tablespoons olive oil, lemon juice, balsamic vinegar, honey, Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
  6. Arrange the arugula on a platter or divide it among four plates. Add the roasted cantaloupe, prosciutto, cheese, toasted pepitas or walnuts, and fresh herbs.
  7. Drizzle with the vinaigrette immediately before serving.

Notes

Choose a fragrant but firm cantaloupe so it does not become watery or collapse in the oven. Keep the melon in a single layer and do not overcook it. Dress the arugula just before serving to prevent wilting. Prosciutto may be replaced with crisp bacon or pancetta, or omitted for a vegetarian salad.