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    Summer Nectarine Cantaloupe Salad with Corn

    April 11, 2025 by Sara Tercero

    Jump to Recipe Print Recipe

    When the temperatures spike, it's time to break out the fruity, summery salads. This fruit-forward cantaloupe salad is one of the very best. With roasted brussels sprouts, fresh cantaloupe, nectarines, Moon Drop grapes, and sweet corn, it includes all the best flavors of summer in one bowl. The lemony chive dressing gives it a bright, fresh note that keeps it from being too sweet, and the roasted veggies soak it all up. Pure summer salad perfection.

    White serving dish of a savory cantaloupe salad including roasted brussels, cherry tomatoes, roasted peppers, cucumber, fresh herbs, grapes, and more.

    Why you’ll love this Summer Salad with Cantaloupe

    • Packed with fresh summer fruit and veggies
    • Naturally sweet and tart from all the fruits and melon
    • Light and refreshing yet filling enough to keep you going for a while
    • Gorgeous presentation with stunning jewel-toned colors
    • Perfect balance of sweet and savory flavors
    vegan summer fruit salad in a ceramic serving dish including roasted veggies, cucumbers, peas, corn, moon drop grapes, nectarine slices, and cantaloupe with a simple olive oil lemon dressing with chives.

    Ingredients for Cantaloupe Nectarine Salad

    Some of the flavors below may seem like they don't work together, but trust me, they do. You get lots of different textures, every type of flavor, and all without the salad tasting overly sweet. It's a fruit salad for the savory lovers in the crowd who love balancing sweet with savory.

    • Raw veggies - Stick with tart cherry tomatoes and fresh Persian cucumber for a nice bite.
    • Frozen peas - Frozen peas taste just as good as fresh shelling peas and are way easier. I love how they add a nice cool, sweetness.
    • Frozen corn - For that classic height-of-summer flavor. Sweet corn balances out the fruit flavors really well.
    • Fruit - This simple salad has lots of fruit, including fresh cantaloupe, nectarines, and Moon Drop grapes. Each one adds color, natural sweetness, and so much flavor.
    • Roasted veggies - Roasted Brussels sprouts and yellow bell peppers offer a heartiness that balances the whole dish.
    • Fresh mint leaves - For a cool, refreshing note. 
    • Lemon and Chive Dressing - This is a super simple dressing packed with fresh flavors. You just need some extra virgin olive oil, lemon juice, chives, salt and pepper.
    Fresh cantaloupe salad with  nectarines, purple grapes, roasted Brussels sprouts and yellow bell peppers, cucumbers, tomatoes and other veggies tossed in a lemon dressing

    How to Make Savory Cantaloupe Salad

    There are a few steps here, including roasting the sprouts and peppers, making the dressing, and assembling all the fresh ingredients. Fortunately, you can take care of pretty much everything while the sprouts roast away. Garnish with mint for a nice freshness and savor under the warm summer sun.

    • Preheat oven to 400.
    • Toss Brussels and bell pepper in oil and lay on a sheet pan. Roast in the oven for 20 minutes turning once halfway. When ready, let cool, then chop bell pepper into bite sized pieces.
    • In a large bowl mix the dressing. Add olive oil, lemon, chives, salt and pepper and mix well. You will prep the rest of the fruits and vegetables, the tomatoes, cucumbers, grapes, melon, nectarines, corn and peas and place them into this bowl, mixing as you go along and coating each ingredient with the dressing.
    • Add the Brussels sprouts and bell peppers into the tossed fruit and vegetable salad. Taste for salt and pepper and adjust to your liking. 
    • Garnish with the mint.

    Storing Suggestions

    Store any leftover salad in an airtight container in the fridge for 2-3 days. Serve cold from the fridge or at room temperature.

    Tips for Making the Best Cantaloupe Salad

    • Make it ahead of time. This salad is even better after it has a couple of hours to meld the flavors. The sweetness of the fruits goes so well with the tartness of the dressing.
    • Use the freshest fruit. To get the best flavor, we want fruits at the height of freshness. 

    FAQs

    How do you serve summer cantaloupe salad?

    This recipe is intended to be enjoyed as a light, refreshing side dish with your summer veggie burgers, skewers, and more. It's an easy way to load up on fruits and veggies and has a crowd-pleasing flavor fit for even those special occasions. 

    Can you use other fruits?

    Yes, you can certainly substitute with other summer fruits. Instead of Moon Drop grapes, try using sweet red, green, or black grapes (seedless is best). Cantaloupe has a lovely brightness, but you can also try using sugar-sweet honeydew or watermelon. Nectarines are easily substituted with peaches, although pluots or apricots can be nice, too. Focus on whatever is the freshest, and feel free to trust your palate to combine the right ingredients.

    Other Delicious Vegan Fruit Recipes

    • Zesty Watermelon Salad
    • Sweet & Zesty Fruit Salsa
    • Watermelon Cucumber Salad
    • Escarole Salad with Pineapple
    • Summer Chopped Kale Salad
    logo for better food guru vegan food blog.

    Love this recipe? Drop a comment below to share your experience with others!

    Craving more? Explore all of my free ebooks or come hang out with over 1 million other plant-based foodies on Instagram!



    White serving dish of a savory cantaloupe salad including roasted brussels, cherry tomatoes, roasted peppers, cucumber, fresh herbs, grapes, and more.

    Summer Nectarine Cantaloupe Salad with Corn

    When the temperatures spike, it's time to break out the fruity, summery salads. This fruit-forward cantaloupe salad is one of the very best. With roasted brussels sprouts, fresh cantaloupe, nectarines, Moon Drop grapes, and sweet corn, it includes all the best flavors of summer in one bite. The lemony chive dressing gives it a bright, fresh note that keeps it from being too sweet, and the roasted veggies soak it all up. Pure summer salad perfection.
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Salad, Side Dish
    Cuisine American
    Servings 4 servings
    Calories 240 kcal

    Ingredients
      

    For Dressing:

    • 2 tbsp extra virgin olive oil
    • 1 large lemon squeezed
    • 3 tbsp chives chopped
    • 1 pinch salt
    • 1 pinch black pepper

    For Roasted Veg Brussels

    • 2 cups brussels sprouts halved
    • 1 yellow bell pepper halved and deseeded
    • ½ tsp olive oil
    • Pinch salt

    For Salad:

    • 1 cup cherry tomatoes cut in half
    • 4 Persian cucumber cut in rounds
    • 1 cup Moon Drop grapes halved
    • 2 nectarines chopped
    • ½ cup frozen peas defrosted
    • ½ cup frozen corn defrosted
    • 2 cups ripe cantaloupe cubed
    • 5 leaves mint chiffonade into thin strips

    Instructions
     

    • Preheat oven to 400.
    • Toss Brussels and bell pepper in oil and lay on a sheet pan. Roast in the oven for 20 minutes turning once halfway. When ready, let cool, then chop bell pepper into bite sized pieces.
    • In a large bowl mix the dressing. Add olive oil, lemon, chives, salt and pepper and mix well. You will prep the rest of the fruits and vegetables (tomatoes, cucumbers, grapes, melon, nectarines, corn and peas) and place them into this bowl, mixing as you go along and coating each ingredient with the dressing.
    • Add the Brussels sprouts and bell peppers into the tossed fruit and vegetable salad.
    • Taste for salt and pepper and adjust to your liking.
    • Garnish with the mint.

    Notes

    This salad is even better after it has a couple of hours to meld the flavors. The sweetness of the fruits goes so well with the tartness of the dressing.
    Store any leftover salad in an airtight container in the fridge for 2-3 days. Serve cold from the fridge or at room temperature.

    Nutrition

    Calories: 240kcalCarbohydrates: 41gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 63mgPotassium: 886mgFiber: 9gSugar: 16gVitamin A: 3859IUVitamin C: 137mgCalcium: 80mgIron: 2mg
    Keyword cantaloupe salad, nectarine cantaloupe salad, vegan roasted brussels sprouts
    Tried this recipe?Let us know how it was!
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    About BetterFoodGuru

    image Sara Tercero

    Hi, I am Sara Tercero, the Chef behind BetterFoodGuru. It is my mission to prove that plants are delicious and to help others cook and eat their way to health and happiness. My recipes are inspired by global flavors and my love for eating the rainbow. Reach out on social media or leave a review with feedback!

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