Cantaloupe Salad With Raspberry Vinaigrette

Balsamic vinegar is the secret ingredient in this refreshing dish.

[quicklook-recipe prep_time=”10 min” cook_time=”5 min” serves=”4″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

  • 1 tablespoon hulled pumpkin seeds
  • 1/4 cup seedless raspberry all-fruit spread
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons fresh lemon juice


  • 1/4 teaspoon cinnamon
  • 1 large cantaloupe, cut into 8 wedges
  • 1 cup fresh blueberries


[step-list-wrapper title=”How to make it” time=”10 minutes”]
[step-item number=”1″ image_url=”” title=”” ] Toast pumpkin seeds in a small, heavy skillet over medium heat until they begin to pop, about 5 minutes. Set aside to cool.[/step-item]

[step-item number=”2″ image_url=”” title=”” ] Meanwhile, whisk raspberry spread, vinegar, lemon juice, and cinnamon together in a large bowl.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Add cantaloupe and blueberries to bowl and toss to combine. Sprinkle with toasted pumpkin seeds.[/step-item][/step-list-wrapper]

NOTE: One serving equals 2 cantaloupe wedges, 1/4 cup (golf ball) blueberries, and 1 teaspoon (tip of thumb to first joint) pumpkin seeds.

[nutrition-info calories=”124″ calories_fat=”” fat=”2g” sat_fat=”0.5g” choles=”0mg” sodium=”41mg” carbs=”26g” sugars=”” protein=”3g” fiber=”3g”]


[factoid]Melons — cantaloupe, honeydew, Crenshaw, watermelon, and a growing number of gourmet varieties — are among the lowest-calorie fruits. They have a high water content and less sugar than other fruits. Cantaloupe is a standout for its vitamin C and vitamin A, two important nutrients that you get mainly from fruits and vegetables. A cup of melon (about the size of a fist) contains between 45 and 60 calories.[/factoid]

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Originally Published in Reader's Digest