You can spiralize a cantaloupe!
Yes, it’s true: you can spiralize a cantaloupe. And honeydew melons, for that matter.
I haven’t brought this up before, because there isn’t that much you can do with melon – toss it with prosciutto, drizzle with olive oil and chopped mint, toss it into a salad.
I didn’t think it warranted an entire category on the blog, but then I realized: who am I to judge?!
The trick is this: find a melon that’s not giant and heavy, find one that is small to medium in size. Peel it completely (I slice the skin off with a knife and then trim it with a vegetable peeler), make sure the ends are perfectly round or slice them off to be flatly even. Then, do what we do best: spiralize!
Cantaloupe can be spiralized using any of the blades on the Inspiralizer, depending on what dish you’re trying to make.
Today, I’m making a simple salad with quinoa, walnuts and feta. It’s light, it’s summer-friendly, and it has a nice crunch to it, perfect for summer lunches.
So tell me – would you like to see more recipes using spiralized cantaloupe?
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 12 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- For the salad:
- 1 medium cantaloupe, peeled, Blade B
- 10-12 cups mixed greens
- 1.5 cups cooked quinoa, preferably chilled
- ¾ cup crumbled feta
- ½ cup roughly chopped walnuts
- For the dressing:
- ¼ cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1.5 teaspoons dijon mustard
- salt and pepper, to taste
- Place all of the ingredients for the dressing together in a small bowl and whisk together. Taste and adjust to your preferences.
- Toss the spiralized cantaloupe, greens, and quinoa together. Divide the salad mixture onto plates, sprinkle with feta cheese, walnuts and drizzle over with dressing.