This cantaloupe salad with mint, pineapple and cous cous is a light, colorful and flavorful summer side salad. Plus, this salad with cantaloupe and pineapple meshes perfectly with creamy mozzarella and a light olive oil dressing for a nutritious mint fruit salad.
Who loves a good summer grain salad? I know I do. This summer quinoa salad is a big hit, but I wanted something a little different.
I was aiming for a blend of savory, sweet and sassy. And this arugula cantaloupe salad was just that.
Truthfully, I was inspired to add mint to this cantaloupe salad recipe after caring for my neighbor’s garden. She had so much mint and offered me some.
I love mint in my cocktails but wanted to “experimint” with it more in food dishes, like a pineapple mint salad.
How This Mint Cantaloupe Salad Comes Together
Camryn had asked for cantaloupe this week from the grocery store (I always use this easy grocery list as a guide).
So, we had that and pineapple on hand, and I figured adding a spicy red onion and some savory mozzarella balls would all pair together nicely in this summer melon salad.
This cantaloupe salad is also finished with the perfect olive oil balsamic honey dressing to mesh everything together over a bed of arugula.
And have you ever paired cous cous and mint together? It’s delicious!
The most labor intensive part is cutting up the fruit and red onion. Then, you’ll cook your cous cous, and throw everything over a bed of arugula, spinach or your favorite greens.
I’m delicate when adding the pineapple salad dressing because I don’t enjoy soggy leftovers. So, I’ll usually just add the dressing to the salad as I enjoy it.
And then it makes for great leftovers!
Ingredients For This Pineapple Salad Recipe
Here’s what you need for this arugula pineapple salad. We’re highlighting the delicious pineapple and cantaloupe, fun summer fruits that are also great for hydration!
- red onion
- couscous (I used pearl couscous)
The honey balsamic vinegar dressing is super simple and only requires four ingredients: olive oil, balsamic vinegar, lime, honey and salt/pepper to taste.
The salt and pepper bring out all of the flavors – sweetness from the fruit, peppery flavors to balance the sweetness, and a spicy tangy flavor as well.
This cantaloupe mint couscous salad is all around awesome!
What To Serve With Salad with Cantaloupe
You could totally make this cantaloupe pineapple salad recipe a complete meal by adding more couscous and a protein of your choice.
Chicken makes for a great fruit pairing, like in this chicken and strawberry salad, but you have other options too.
Shrimp skewers, blackened chicken or cubed tofu would all be delicious, but really, anything you choose. We also tend to do a lot of salmon on salads, like in this broccoli kale salad.
I love this cantaloupe salad so much because it’s so flexible and forgiving and can really be customized to your likings.
I love to serve it with a summer entree. Some of my favorites include:
Questions and Tips For Cantaloupe Mint Couscous Salad
- What else could you add to this cantaloupe appetizer? So many options! Some of my favorites are cucumber, feta cheese, watermelon, pepita seeds, roasted or diced peppers, or chickpeas.
- When to add the pineapple salad dressing: I prefer to add the dressing in light amounts as I eat it so it all doesn’t get fully saturated, but you could add the dressing at once and spread the flavor out.
- How to store: To store this mint melon salad, just keep it in an airtight container in the fridge. To take this mint melon salad with you to a BBQ, gathering, or cookout, just serve in the Tupperware container or a glass serving bowl
This cantaloupe pineapple salad recipe is perfect for your summer gatherings, cookouts, barbecues, and pool days!
Try These Other Summer Recipes
- Healthy Fruit Pizza
- Frozen Cookie Dough Bites
- Strawberry Fizz Cocktail
- Banana Peach Steel Cut Oatmeal
- Peanut Butter Coffee Smoothie
- 1/2 cup cooked pearled cous cous
- 1 medium cantaloupe, diced
- 1 medium pineapple, diced
- 1/2 red onion, sliced
- 3 cups arugula
- 1/2 cup fresh mozzarella pearls (or feta cheese, cheese of choice)
- handful of mint leaves
- 3-4 lime wedges for garnish
- salt and pepper, to taste
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 tsp honey
- 1 Tbsp lime juice (see what half of a lime is)
- salt and pepper, to taste
- Cook couscous according to directions.
- While couscous is cooking, slice your cantaloupe, pineapple and red onion.
- Mix your dressing, mixing 2 parts olive oil to 1 part balsamic vinegar. You can sweeten as needed with the honey if you choose not to follow the above recommendations.
- Add sliced cantaloupe, pineapple, red onion to large bowl and mix with arugula. Top with cous cous, pearled mozzarella and mint leaves. Garnish with limes or lime juice, as desired.
To store, keep in tight glass tupperware container in the fridge for 2-3 days. I like to save the dressing for when I'm eating it, rather than pouring it on at once, to avoid it getting soggy.
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Baron’s Couscous Whole Spelt Toasted Pasta | 100% Natural Pearled Noodles for Salads, Soups & Side Dishes | Cooks in 10 Minutes! | Kosher Parve | Cholesterol & Saturated Fat Free | 2 Pack 21.16oz Jars
3 Pack Glass Meal Prep Containers for Food Storage and Prep w/Snap Locking Lids Airtight & Leak Proof - Oven, Dishwasher, Microwave, Freezer Safe - Odor and Stain Resistant (6 total pieces)
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 179Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 12mgSodium: 212mgCarbohydrates: 23gFiber: 3gSugar: 10gProtein: 6g
What’s your favorite type of summer salad?