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Salad of the Week: Melon Salad with Savory Granola

Aug 19, 2015 04:00PM ● By Cate Reynolds

Melon Salad with Savory Granola

Rhea’s Rundown

End summer on a sweet note with this 35-minute treat of a salad. Perfectly ripe melon is dressed with a combination of olive oil, balsamic vinegar, and honey, and finished off with fresh basil and granola. The recipe calls for Charentais melon, which is an heirloom melon with gray-green skin. I wasn’t able to find it at Whole Foods so I went with a Tuscan cantaloupe and honeydew instead. I also used my favorite granola (Michelle’s granola is local, organic, and made in small batches) instead of making one by hand. 

Ingredients – Serves 8
  • Cooking spray 
  • ½ teaspoon kosher salt
  • 1 egg white
  • ½ cup sunflower seed kernels
  • ¼ cup old-fashioned rolled oats
  • 2 tablespoons sesame seeds
  • 1 tablespoon sugar 
  • 1 ½ teaspoons fennel seeds
  • 1 teaspoon chili powder
  • 2 tablespoons extra-virgin olive oil 
  • 2 tablespoons balsamic vinegar 
  • ½ teaspoon honey 
  • 8 cups sliced Charentais melon, or cantaloupe and honeydew melons
  • ½ cup torn fresh basil leaves


1. Preheat oven to 350°.

2. Line a baking sheet with parchment paper; coat with cooking spray. Combine salt and egg white in a medium bowl, stirring with a whisk until frothy. Add sunflower seeds and next 5 ingredients (through chili powder); stir to coat. Spread mixture in an even layer on prepared baking sheet. Bake at 350° for 15 minutes, stirring once after 10 minutes. Cool granola completely.

3. Combine oil, vinegar, and honey in a small bowl, stirring with a whisk. Place about 1 cup melon on each of 8 small plates. Top each serving with 1 ½ teaspoons vinegar mixture, 1 ½ tablespoons granola, and 1 tablespoon basil.

“Melon Salad with Savory Granola.” Cooking Light: Summer Cookbook. Time Inc. Lifestyle Group. 2014. Print.

Rhea Torreon
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