Cantaloupe & Blueberry Salad with White Balsamic Vinaigrette


Despite me not being the biggest fan of cantaloupe, I knew I had to make something with cantaloupe when we saw it at the farmers’ market on Sunday. This Cantaloupe & Blueberry Salad was the simple dish we needed to enjoy it. Quite frequently (probably too often, as we always reach the same conclusion), Matt and I get into a debate about melon being an inferior fruit. However, even I will admit that the fresh cantaloupe at the market when it’s in peak season is delicious, even for someone who’s borderline anti-cantaloupe like me. This is a perfect simple salad that has familiar ingredients but will spice things up just a bit.

This white balsamic vinaigrette is inspired by a recipe my mom shared with me. She’s been raving about this dressing her friend made, so I finally had to try it out! I adjusted it slightly, and it’s delicious. Definitely another salad dressing to add to my rotations!

5 from 2 votes

Cantaloupe & Blueberry Salad with White Balsamic Vinaigrette

Servings 4 servings (or 6 small)
Total Time 5 mins
  • 1/2 cup cantaloupe, chopped (about 10 ounces worth)
  • 3/4 pint blackberries
  • 8 cups arugula
  • 4 ounces feta, crumbled
  • optional: 6 tablespoons toasted pumpkin seeds, (not in picture)
  • optional: 1-2 cucumbers, about 12 ounces worth, chopped (not in picture)
  • white balsamic vinaigrette, see recipe below
  • Combine all ingredients except feta in a large bowl. Pour over white balsamic vinaigrette and toss lightly.
  • Season with salt and pepper, and place feta on top!
5 from 2 votes
Tried this recipe?Mention @Kate_Cooks_ or tag #katecooks!
4.34 from 3 votes

White Balsamic Vinaigrette

Makes about 4 ounces (~12 1.5 tablespoon servings)
Servings 12 cup
Total Time 5 mins
  • 1/2 cup extra virgin olive oil
  • 1/4 cup rice vinegar
  • 1/4 cup white balsamic vinegar, *see note below
  • 1-3 tablespoons honey, *see note below
  • 1 clove garlic
  • 1/2 teaspoon sea salt
  • pinch black pepper
  • Combine all ingredients in a blender and blend until garlic is fully broken down. If not using a blender, mince garlic as finely as possible and then whisk.


*I used a Grapefruit white balsamic vinegar that I found at a oil and vinegar store. I recommend trying this out with a high quality vinegar like this- the flavor goes a long way! I also found that the vinegars here are often a little sweeter than an unflavored one at the grocery store, so you may want to reduce the honey down to 2 teaspoons if you are using a sweeter vinegar.
4.34 from 3 votes
Tried this recipe?Mention @Kate_Cooks_ or tag #katecooks!

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