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Cantaloupe Salad with Cous Cous

This cantaloupe salad with mint, pineapple and cous cous is a light, colorful and flavorful summer side salad. A 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 salad with cantaloupe? I know I do. This mango quinoa salad is a big hit, but I wanted something a little different and hearty.

I actually spent a lot of time looking through cantaloupe salad recipes and couldn’t find what I was looking for.

I was aiming for a blend of savory, sweet and spicy. And this arugula cantaloupe salad was just that – sassy and full of flavor.

bowl of cantaloupe with mint leaves next to it

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, and I just love the taste of mint in everything.

Mint in cocktails, by the way, is absolutely amazing. If you don’t believe me, you have to try this strawberry fizz cocktail. I digress.  

Ingredients For Cantaloupe Salad with Cous Cous

Here’s what you need for this cantaloupe salad recipe.

We’re highlighting the delicious pineapple and cantaloupe, fun summer fruits that are also great for hydration, or making your own electrolyte drink.

  • cantaloupe
  • pineapple
  • red onion
  • couscous (I used pearl couscous)
  • mint
  • arugula
  • mozzarella
  • lime
Salad with cantaloupe and pineapple and red onion over bed of arugula greens in white salad bowl

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 couscous salad is all around awesome! And using fresh mozzarella is highly recommended – there’s nothing like a fresh mozzarella salad recipe.

How To Make A Salad with Cantaloupe

Camryn had asked for cantaloupe this week from the grocery store (I always use this easy grocery list as a guide) and it’s in season now so I was on it.

Since 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.

honey balsamic dressing over salad with cantaloupe and pineapple

And have you ever paired cous cous and mint together? It’s delicious!

Couscous in any salad is so good – you must try this vegan couscous salad and you’ll know what I mean.

The most labor intensive part is cutting up the fruit and red onion. You can even plan to do that in advance if you want to save time.

Then, you’ll cook your cous cous and throw everything over a bed of arugula, spinach or your favorite greens. I think arugula blends nicely with peppery red onion and cous cous, but really, any green will be tasty.

Cantaloupe salad served atop arugula and greens in white serving bowl

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 rather than all at once.

And then it makes for great leftovers!

Pineapple mint cous cous salad served in white serving bowl with side of lime and mint

What To Serve With Arugula Cantaloupe Salad

You could totally make this pineapple and cantaloupe 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 or quinoa and sweet potato salad, but you have other options too. 

Shrimp skewers, salmon, blackened chicken or cubed tofu would all be delicious, but really, anything you choose. We 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:

Pineapple salad recipe with mozzaralla, red onion and cous cous

Recipe Modifications and FAQ

What else could you add to mint couscous salad?

So many options! Some of my favorites are cucumber, feta cheese, watermelon, pepita seeds, roasted or diced peppers, or chickpeas.

When should you add the 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 this cantaloupe salad

To store this mint melon salad, just keep it in an airtight container in the fridge for up to 3 days. 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. , I’ll add the honey olive oil dressing just as I sit down to enjoy it, rather than adding it all at once. This prevents the salad from being soggy, and makes leftovers a breeze.

store mint cantaloupe salad in a glass tupperware container

This salad with cantaloupe is perfect for your summer gatherings, cookouts, barbecues, and pool days! 

Try These Other Summer Recipes

Pineapple salad recipe with mozzaralla, red onion and cous cous
Yield: 6 servings

Cantaloupe Salad with Cous Cous

Prep Time: 8 minutes
Cook Time: 8 minutes
Total Time: 16 minutes

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.


  • 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


  1. Cook couscous according to directions. 
  2. While couscous is cooking, slice your cantaloupe, pineapple and red onion. 
  3. 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. 
  4. 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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 179Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 12mgSodium: 212mgCarbohydrates: 23gFiber: 3gSugar: 10gProtein: 6g

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