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grilled cantaloupe salad on a white platter

Grilled Cantaloupe Salad with Prosciutto

Sean
Grilled cantaloupe on a bed of arugula with goat cheese, walnuts and prosciutto.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Course Salad
Cuisine American
Servings 8 servings
Calories 240 kcal

Equipment

  • Grill
  • Mason jar

Ingredients
 
 

Cantaloupe Salad

  • 1 cantaloupe small, cut in half, seeds removed
  • 4 cups arugula
  • 8 ounces prosciutto torn into small pieces
  • 4 ounces goat cheese crumbled
  • 2 tablespoons walnuts chopped

Vinaigrette Dressing

  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 1 teaspoon red pepper flakes

Instructions
 

  • Preheat the grill and brush or spray with oil to prevent sticking.
  • While the grill is heating remove the seeds and skin and slice into 8 wedges. Place on the grill and cook for 3 minutes per side or until grill marks form.
  • While the cantaloupe is cooking combine all of the vinaigrette dressing ingredients in the mason jar, cover and shake until mixed well.
  • Once the cantaloupe is ready slice the wedges in half to make them thinner, lay them on the bed of arugula and top with the torn prosciutto, crumbled goat cheese, and walnuts. Drizzle with the vinaigrette.

Nutrition

Serving: 1servingCalories: 240kcalCarbohydrates: 10gProtein: 7gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 25mgSodium: 268mgPotassium: 227mgFiber: 1gSugar: 8gVitamin A: 2803IUVitamin C: 10mgCalcium: 48mgIron: 1mg
Nutrition Disclaimer*
Keyword Cantaloupe, Caprese Salad, Summer, Watermelon
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