Spinach & Cantaloupe Salad with Raspberry Vinaigrette

Spinach, Blackberry & Canteloupe Salad with Raspberry vinaigretteFinally! Spring has arrived! It’s been a cold-cold winter and my table is beyond ready to enjoy the spectacular spring produce in a bevy of mouthwatering salads. I love just about any kind of salad but there’s something a ripe, juicy cantaloupe that says, “Hey, Spring! How you doing?”

I want to put cantaloupe on everything at this time of year. I love it wrapped in prosciutto on a charcuterie board. I love cutting them in half and eating it directly from its shell and I absolutely love a juicy cantaloupe salad. Spring has me ALL cantaloupe ALL the time. When it’s ripe, it’s ripe!

This recipe has so many of my favorite things – raindrops on roses and whiskers on kittens. Wait. Not those favorite things but some of my favorite foods to add to a salad. First, spinach, a tastier and healthier alternative to iceberg lettuce; fresh blackberries though you could toss in a hand full of fresh blueberries, as well. Add a little goat cheese and nuts and you have a wonderful salad, ready to eat!


Arugula is a delicious substitute for spinach if you like a peppery punch.

If you can’t find raspberry vinegar, whisk a tablespoon of seedless raspberry jam into balsamic vinegar for a fantastic and fruity vinaigrette.


Small Bowl


Large Bowl



Whisking!! This is one thing I love about salad, ease of preparation. Whisk up your vinaigrette and everything in the bowl and it’s done! You can do it!
Spinach & Cantaloupe Salad with Raspberry Vinaigrette

Recipes, Salads

Spinach, Blackberry & Cantaloupe Salad


  • 6 cups baby spinach
  • 2 cups cubed canteloupe or use a melon baller to create rounds
  • 1 pint blackberries, rinsed and patted dry
  • ¼ cup toasted pecans, finely chopped
  • ¼ cup crumbled goat cheese
    For Dressing:
  • 2 tablespoons raspberry vinegar
  • 1 teaspoon honey
  • 3 tablespoons olive oil
  • Salt and pepper, to taste


  1. Prepare the dressing:
  2. Whisk the vinegar, honey and olive oil together in a small bowl. Season the dressing with salt and pepper and set aside.
  3. Toss the greens, cantaloupe and blackberries together in a large bowl. Pour the vinaigrette over the salad and toss until evenly coated. Arrange salad on plates and sprinkle with pecans and goat cheese. Serve immediately.
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Cantaloupe Salad

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