Mixed Melon Salad with Walnut Dressing

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Mixed Melon Salad with Walnut Dressing
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15 min.
ready in 43 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie394 kcal(19 %)
Protein4.58 g(5 %)
Fat20.43 g(18 %)
Carbohydrates28.61 g(19 %)
Sugar added12.09 g(48 %)
Roughage1.78 g(6 %)
Vitamin A162.12 mg(20,265 %)
Vitamin D0.07 μg(0 %)
Vitamin E2.08 mg(17 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.29 mg(26 %)
Niacin2.02 mg(17 %)
Vitamin B₆0.16 mg(11 %)
Folate26.09 μg(9 %)
Pantothenic acid0.29 mg(5 %)
Biotin0.37 μg(1 %)
Vitamin B₁₂0.09 μg(3 %)
Vitamin C32.12 mg(34 %)
Potassium398.89 mg(10 %)
Calcium38.03 mg(4 %)
Magnesium20.75 mg(7 %)
Iron0.62 mg(4 %)
Iodine1.84 μg(1 %)
Zinc0.69 mg(9 %)
Saturated fatty acids3.69 g
Cholesterol12.32 mg


½ cup shelled Walnut (or pecans)
4 slices thick-cut Bacon (diced)
2 tablespoons apple cider vinegar
2 tablespoons Maple syrup
¾ teaspoon Old Bay seasoning
For Melon Salad
1 cup kentucky Bourbon
¼ cup Maple syrup
¼ cup apple cider vinegar
1 shallot (peeled and finely chopped)
½ teaspoon finely chopped, fresh thyme
salt (to taste)
3 tablespoons grapeseed oil
½ Cantaloupe (peeled; seeded and thinly sliced)
½ honeydew melon (peeled; seeded and thinly sliced)
Sea salt (to taste)
fresh cilantro (to garnish)

Preparation steps

Preheat the oven to 350º F. Spread the shelled nuts on a baking sheet and roast until toasted, 10 to 12 minutes; set aside.
Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 6 minutes. Add the vinegar and maple syrup to the skillet and bring to a simmer; cook until thickened, 2 to 3 minutes. Remove from the heat and stir in the toasted nuts and Old Bay. Spread on the baking sheet and let cool, once cool roughly chop.
For Melon Salad:
In a medium saucepan, bring the bourbon to a gentle simmer over medium-low heat; cook until reduced to about 1/3 cup, about 3 to 4 minutes. Whisk in the maple syrup and vinegar; bring to a gentle simmer and cook until reduced by half, 2 to 3 additional minutes. Remove from the heat, stir in the shallot and set aside to cool. Whisk in the thyme and 1/4 teaspoon salt. Slowly drizzle in the grapeseed oil, whisking until completely incorporated.
Arrange the sliced melon on a platter and season with sea salt. Spoon the bourbon-maple vinaigrette over the melon, then sprinkle with the nuts and bacon mixture. Garnish with the cilantro.