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    Home » Recipes » Appetizers » Pistachio Cranberry Melon Salad

    Pistachio Cranberry Melon Salad

    Published: Nov 26, 2017 · Modified: Apr 1, 2021 · This post may contain affiliate links · This blog generates income via ads.

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    Pistachio Cranberry Melon Salad

    On our trip back to the US this past summer, we went on our annual Road Trip To Canada, driving all the way from San Jose, California to Vancouver, British Columbia. One stop on our trip was to see our friends, Tanya and Bevan Frizzell in Calgary, Alberta (bad me for not getting a photo with them to include in this post!). They kindly and generously invited us into their home for an evening, filled with great food and conversation.

    One of the several dishes they served up for dinner that night was a crazy good Pistachio Cranberry Melon Salad. Despite being quite different from the usual side salad, I was immediately inspired by this dish and I knew right that I had to write this up for the blog!

    Cut-up honeydew melon for Pistachio Cranberry Melon Salad

    I have to admit that initially, I wasn’t sure about this melon salad. It wasn’t the typical vegetable salad that goes along with a steak dinner! However, I was pleasantly surprised and it turned out to be a perfect companion to the other dishes!

    A bowl containing cut-up honeydew, dried cranberries, and dressing for Pistachio Cranberry Melon Salad

    This pistachio cranberry melon salad is a feast for the eyes and the palate. Juicy chunks of green honeydew melon, crisp pistachios, deep red cranberries, fresh creamy Parmesan shavings, all speckled with a mustard-based dressing. That’s just the visual.

    A black bowl of Pistachio Cranberry Melon Salad topped with Parmesan cheese

    The taste? Sweet juicy honeydew. Nutty crunchy pistachios. Plump chewy dried cranberries. Salty Parmesan shavings. Tangy and mildly sweet mustard dressing.

    Oh. My. Goodness. YUM.

    As I encourage with any recipe, you can play with the ingredients to what suits you. Try different nuts like cashews or almonds. Use cantaloupe instead of honeydew, or change the texture and flavor of the fruit component completely and use apples or pears. Try this with dried cherries (I did!). If you like a stronger cheese flavor, try Pecorino Romano.

    A small brown bowl containing Pistachio Cranberry Melon Salad

    The thing I love most about this pistachio cranberry melon salad is that it’s a refreshing change from the usual vegetable salad. It’s light, has a great blend of flavors and textures, and despite being quite different, it goes insanely well with a savory main dish. You have to try serving this with your next meal! Why not give it a go? Let me know what you decide to pair this salad with and leave a comment below!

    Pistachio Cranberry Melon Salad

    Pistachio Cranberry Melon Salad

    Look no further than this flavorful Pistachio Cranberry Melon Salad to go with your next meal! Refreshingly different, it's a feast for the eyes and palate!
    5 from 1 vote
    Print Pin Rate
    Course: Salads, Side Dishes
    Cuisine: Western
    Keyword: melon salad
    Prep Time: 30 minutes
    Total Time: 30 minutes
    Makes: 8 servings
    Author: Lisa from A Day in the Kitchen

    Ingredients

    • 1 medium-large honeydew melon
    • ⅓ cup dried cranberries (dried cherries also work)
    • ¼ cup shelled pistachio nuts, lightly toasted
    • Shaved fresh Parmesan cheese

    Dressing

    • ¼ cup extra virgin olive oil
    • 1 ½ teaspoon lemon juice
    • 1 teaspoon honey
    • 1 ½ teaspoon stone ground mustard
    • 1 small garlic clove, minced or grated
    • ½ teaspoon salt
    • ¼ teaspoon black pepper

    Instructions

    • Combine all dressing ingredients and whisk together well. Set aside.
    • Cut honeydew, removing skin and seeds. Cut honeydew flesh into small chunks. Refrigerate for 2 hours.
    • Drain juices from cut honeydew. Gently mix with dried cranberries and dressing.
    • Top with pistachios and shaved Parmesan cheese. Serve immediately.

    Notes

    In Your Kitchen:

    Try subbing cantaloupe melon, or for something completely different, try apples or pears.
    Use different nuts like cashews or almonds.
    For a stronger cheese flavor, try Pecorino-Romano.
    Have you tried this recipe?Mention @dayinthekitchen or tag #adayinthekitchen!

    If you make this dish, share your photo on Facebook or Instagram and tag me @dayinthekitchen!


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    1. Tanya

      December 09, 2017 at 5:57 am

      5 stars
      So glad you enjoyed the salad at our home. I think I made 8 sides that evening - so nervous having a food blogger to your home for supper!!!! This is a great side at Xmas too because of the colours. I use sundried cherries sometimes.

      Reply
      • Lisa

        December 09, 2017 at 9:25 am

        There was no need to be nervous, Tanya! I'm grateful for any meal that is cooked for me! Can't thank you enough for inspiring me with your dishes that night! I've used dried cherries as well and they worked perfectly, and yes...it's a great side dish for Christmas!

        Reply

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    I cook up big ideas in my small kitchen in Hong Kong! My recipes are big on healthy eating, real food, and international flavors that you can create in any size kitchen. I have a particular passion for creating traditional home-cooked Chinese dishes inspired by my childhood, as well as gluten-free cooking and baking, demystifying gluten-free and showing you how easy and delicious it can be!

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