Make Ahead

Melon, Bacon and Spinach Salad with a MelonĀ Vinaigrette

June  7, 2021
5 Ratings
Photo by Bobbi Lin
  • Makes a large bowl of salad for 4 or more
Author Notes

I'm an avid reader of restaurant menus...they give me inspiration for creating recipes. While perusing the internet, I found a menu item for a melon and bacon salad which consisted of field greens, melons, bacon and feta cheese. There was no mention of how it was dressed, however. Totally inspired, I decided to take a simple spinach salad, add melon and dress it with a melon vinaigrette. I use cantaloupe in this one but I think it would be lovely with honeydew or honey rock melon. Sweet and salty, it's extremely refreshing! —inpatskitchen

What You'll Need
  • For the melon vinaigrette
  • 1 cup small cantaloupe cubes
  • 4 tablespoons fresh lemon juice
  • 4 tablespoons honey
  • 1/3 cup vegetable or other neutral oil
  • 1/2 teaspoon salt
  • For the salad
  • 5 ounces baby spinach leaves, larger stems removed
  • 8 strips of bacon, cooked crisp and cut into one inch pieces
  • 1 cup thinly sliced red onion, cut into smaller pieces
  • 5 ounces blue cheese, crumbled
  • 4 cups cantaloupe ( about a 3/4 inch dice)
  • The previously made vinaigrette
  • Toasted pecans (optional for garnish)
  1. For the melon vinaigrette
  2. Place all ingredients in a blender or mini food processor and process until smooth. Refrigerate while making the salad.
  1. For the salad
  2. Toss the spinach, bacon, onion and blue cheese together in a large salad bowl. Now, you can fold the melon cubes in to the bowl or plate the salad and add the melon cubes over each serving.
  3. If using the toasted pecans, place a few over each serving. Drizzle a few spoons of the vinaigrette over each serving and enjoy!

See what other Food52ers are saying.

  • SKK
  • drbabs
  • inpatskitchen
  • Lesjaffe

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

11 Reviews

Lesjaffe July 23, 2021
This is one of my favorite salads ever! I only make it when the cantaloupes are very ripe, and in New Mexico that is a short window in late summer, so not a year round dish. Thank you!!!
Gayle J. May 18, 2020
Melons are not quite in season, however, I made this salad and was blown away by the sweet and salty flavors, especially with a quality blue cheese. Absolutely sumptuous and I look forward to eating this all summer long.
inpatskitchen May 19, 2020
Thanks so much Gayle! It's one we make all summer log...
Consultant W. July 20, 2019
This is a delicious salad!
inpatskitchen July 21, 2019
Thank You!!!!
SKK July 12, 2019
Hi Pat, Have not been on this site for the longest time and thrilled to find your recipe! It is spectacular. Keep on cooking!
inpatskitchen July 12, 2019
Thanks so much SKK!
drbabs July 1, 2019
Congratulations, Pat! Your salad sounds delicious!
inpatskitchen July 1, 2019
Thanks Barb! I was a bit surprised!
Lesjaffe June 24, 2019
This was the most delicious salad ever! I am sharing with everyone. Thank you for creating this!
inpatskitchen June 24, 2019
Thanks so much Lesjaffe! I'm so happy you enjoyed!