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–+ servings
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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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
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