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.
Mixed Greens and Quinoa Salad with Spiralized Cantaloupe
- For the salad:
- 1 medium cantaloupe peeled, Blade B
- 10-12 cups mixed greens
- 1.5 cups cooked quinoa preferably chilled
- 3/4 cup crumbled feta
- 1/2 cup roughly chopped walnuts
- For the dressing:
- 1/4 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.