Cantaloupe Salad With Raspberry Vinaigrette

Cantaloupe Salad With Raspberry Vinaigrette

Quick look

  • prep 10 min    cook 5 min
  • serves 4


  • 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

    How to make it  10 minutes

  • 1

    Toast pumpkin seeds in a small, heavy skillet over medium heat until they begin to pop, about 5 minutes. Set aside to cool.

  • 2

    Meanwhile, whisk raspberry spread, vinegar, lemon juice, and cinnamon together in a large bowl.

  • 3

    Add cantaloupe and blueberries to bowl and toss to combine. Sprinkle with toasted pumpkin seeds.

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

Nutritional Information(per serving)

  • Calories: 124
  • Fat: 2g
  • Saturated Fat: 0.5g
  • Cholesterol: 0mg
  • Sodium: 41mg
  • Carbs: 26g
  • Protein: 3g
  • Fiber: 3g


    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.

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