Best 9 Honeydew Walnut Salad Recipes

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Honeydew walnut salad is a delicious and refreshing dish that is perfect for any occasion. It is made with a combination of honeydew melon, walnuts, and a variety of other ingredients, such as feta cheese, mint, and a honey-based dressing. This salad is a great source of vitamins, minerals, and healthy fats, and it is also a good source of fiber. If you are looking for a light and healthy salad that is both delicious and nutritious, then honeydew walnut salad is the perfect choice for you.

Here are our top 9 tried and tested recipes!

HONEYDEW FRUIT SALAD



Honeydew Fruit Salad image

Our Test Kitchen tossed together this refreshing medley that's a colorful addition to Easter dinner or most any meal.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 5

1 can (20 ounces) unsweetened pineapple chunks
4-1/2 teaspoons cornstarch
1 large honeydew melon, cut into balls or cubes
1 can (15 ounces) mandarin oranges, drained
1 tablespoon minced fresh mint

Steps:

  • Drain pineapple, reserving juices; set pineapple aside. In a small saucepan, combine cornstarch and pineapple juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and refrigerate until cool., In a large serving bowl, combine the honeydew, oranges, mint and reserved pineapple. Stir in pineapple juice mixture. Cover and refrigerate until serving.

Nutrition Facts : Calories 117 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 22mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

HONEYDEW SALAD WITH LIME DRESSING



Honeydew Salad with Lime Dressing image

Green is my favorite color, and this refreshing salad with grapes, cucumber and kiwi is green to the max. If you want more, add green apples and pears. -Melissa McCabe, Long Beach, California

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 7

1/4 cup lime juice
1/4 cup honey
1 tablespoon minced fresh mint leaves
4 cups cubed honeydew melon (about 1 small)
2 cups green grapes
4 medium kiwifruit, peeled, halved lengthwise and sliced
1 medium cucumber, halved lengthwise and sliced

Steps:

  • For dressing, in a small bowl, whisk lime juice, honey and mint until blended. Place fruit and cucumber in a large bowl; add dressing and toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 120 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 22mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

HONEYDEW AND CUCUMBER SALAD



Honeydew and Cucumber Salad image

Refreshing flavors and textures make this salad a delight!

Provided by EDYTHE

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 1h15m

Yield 12

Number Of Ingredients 5

3 large cucumbers - peeled, seeded, and cut into 1-inch pieces
1 honeydew melon - peeled, seeded and cut into 1 1/2 inch chunks
½ cup vegetable oil
½ cup lemon juice
¼ cup white sugar

Steps:

  • Place the cucumber and honeydew melon chunks into a large bowl. Whisk together the vegetable oil, lemon juice, and sugar in a small bowl until well blended. Pour dressing over the cucumber and melon; mix well. Allow to rest for 1 hour before serving.

Nutrition Facts : Calories 147.9 calories, Carbohydrate 17.3 g, Fat 9.3 g, Fiber 1.2 g, Protein 1.1 g, SaturatedFat 1.5 g, Sodium 20.7 mg, Sugar 14.2 g

HONEYDEW SALAD WITH GINGER DRESSING AND PEANUTS



Honeydew Salad with Ginger Dressing and Peanuts image

This all-green salad gets a spicy kick from serrano, ginger, and just a hint of fish sauce. It's just the side your barbecue ribs are looking for.

Provided by Anna Stockwell

Categories     Bon Appétit     Summer     Salad     Melon     Honeydew     Ginger     Cucumber     Avocado     Peanut     Wheat/Gluten-Free     Mint

Yield 4-6 servings

Number Of Ingredients 11

6 Tbsp. white wine vinegar
1 tsp. fish sauce
1 tsp. finely grated peeled ginger (from one 1" piece)
1 tsp. light brown sugar
1 serrano chile, thinly sliced
1/2 medium honeydew melon (about 2 lb.), seeds and rind removed, flesh cut into wedges, wedges halved crosswise
3 small Persian cucumbers, sliced on a diagonal 1/4" thick
1 avocado, peeled, thinly sliced
1/4 cup mint leaves
1/4 cup salted, dry-roasted peanuts, coarsely chopped
Flaky sea salt

Steps:

  • Whisk vinegar, fish sauce, ginger, and brown sugar in a large bowl to combine. Add chile and let sit 10 minutes.
  • Add melon, cucumbers, and avocado and toss to coat. Transfer to a platter; top with mint and peanuts and sprinkle with salt.

HONEYDEW AND ARUGULA SALAD



Honeydew and Arugula Salad image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 0

Steps:

  • Cut 1/2 honeydew melon into small, thin pieces. Puree 1/2 cup of the melon pieces with 1/3 cup mixed fresh herbs, 3 tablespoons mayonnaise, 2 tablespoons lime juice, and salt and pepper. Toss with 10 ounces baby arugula and 1 cup of the melon pieces. Season with salt and pepper.

Nutrition Facts : Calories 141 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 4 milligrams, Sodium 249 milligrams, Carbohydrate 15 grams, Fiber 2 grams, Protein 3 grams, Sugar 12 grams

HONEYDEW MELON SALAD



Honeydew Melon Salad image

I saw this recipe in Food Network Magazine. They call for pepitas, which are pumpkin seeds. I started thinking, hmmmm..., can we eat the melons' s seeds? I looked it up on the Internet and they are supposed to be dried, then roasted. A long process. I just wanted to make a simple salad, for crying out loud! I toasted them over low heat in a little cast iron skillet5. Voila! They came lovely golden and nutty. To get all the vitamins and minerals in the seeds, they must be chewed, not eaten whole.

Provided by threeovens

Categories     Melons

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 8

4 cups honeydew melon, cubed
2 tablespoons fresh lime juice
1 teaspoon jalapeno chile, minced
1/4 teaspoon kosher salt
1/4 teaspoon dried ancho chile powder or 1/4 teaspoon chili powder
chopped cilantro, for garnish
toasted melon seeds, for garnish (see recipe description)
cojito cheese, crumbled for garnish

Steps:

  • In a large bowl, toss together melon cubes, lime juice, jalapeño, salt and chile powder.
  • Top with cilantro, seeds, and cheese as desired.

Nutrition Facts : Calories 132.3, Fat 0.6, SaturatedFat 0.1, Sodium 360.3, Carbohydrate 33.6, Fiber 3, Sugar 29.1, Protein 2

SAVORY MELON SALAD IN HONEYDEW VINAIGRETTE



Savory Melon Salad in Honeydew Vinaigrette image

Provided by Molly O'Neill

Categories     salads and dressings

Time 40m

Yield 6 servings

Number Of Ingredients 14

1 cup cantaloupe, julienned
1 cup honeydew, julienned
1 cup Crenshaw, julienned
2 bunches (4 cups) mizuna or baby Chinese mustard greens, washed and chopped
1 head frisee lettuce, washed and chopped
1 bulb fennel, quartered lengthwise and sliced crosswise into 1/8-inch slices
1/4 pound thinly sliced prosciutto, fat removed, cut crosswise in 1/4-inch ribbons
4 cups honeydew chunks, or enough to make 2 cups strained puree
1/2 cup, plus 2 tablespoons, hazelnut oil
3 tablespoons lime juice
Zest from 1 lime
1 teaspoon kosher salt
Freshly ground black pepper to taste
1/2 cup hazelnut pieces

Steps:

  • For the salad, place the melon on sheets of parchment paper and place in the freezer until very cold and slightly crunchy, 25 to 30 minutes. Place the mizuna, lettuce, fennel and prosciutto in a large bowl.
  • For the vinaigrette, pass the honeydew chunks through a food mill, or puree them in a food processor and pass the puree through a mesh strainer to make 2 cups. Place the juice in a saucepan over medium heat. Reduce until 1/2 cup of liquid remains, about 25 minutes.
  • Place the reduced liquid in a blender set on low. Drizzle in the oil and lime juice; then add the zest and salt. Adjust seasoning with pepper, more salt, lime juice and lime zest.
  • Add cup of the vinaigrette to the bowl and toss well. Add the melon pieces and toss lightly. Adjust to taste with more dressing. Serve immediately in separate bowls, drizzling around the edge of each bowl with a teaspoon of hazelnut oil. Garnish with the nuts.

Nutrition Facts : @context http, Calories 207, UnsaturatedFat 8 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 713 milligrams, Sugar 17 grams

WARM HONEY WALNUT SALAD



Warm Honey Walnut Salad image

Make and share this Warm Honey Walnut Salad recipe from Food.com.

Provided by Mercy

Categories     Greens

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup Italian salad dressing
3 tablespoons honey
2 tablespoons maple syrup
1 tablespoon peanut oil
2 tablespoons chopped walnuts
1 (8 ounce) package mixed baby greens

Steps:

  • Place all ingredients except the mixed baby greens in a microwave-safe medium bowl.
  • Microwave at 100% power for 1 1/2 minutes.
  • Stir, then toss with the mixed greens. Serve immediately.

Nutrition Facts : Calories 170.1, Fat 9.9, SaturatedFat 1.4, Sodium 244.5, Carbohydrate 21.7, Fiber 0.3, Sugar 20.2, Protein 0.7

HONEYDEW CUCUMBER SUMMER SALAD



Honeydew Cucumber Summer Salad image

For summer BBQs, this is a great side dish. I have rave reviews each time I serve it. This is a recipe where you can substitute ingredients to what you have in your kitchen - have fun!

Provided by Karen Blake

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 2h20m

Yield 8

Number Of Ingredients 8

1 honeydew melon - peeled, seeded, and cut into bite-sized pieces
1 large cucumber, peeled and cut into bite-sized pieces
½ cup diced red onion
½ cup sliced almonds
1 (4 ounce) container crumbled feta cheese
⅓ cup heavy whipping cream
2 tablespoons olive oil
2 tablespoons poppy seeds

Steps:

  • Mix honeydew melon, cucumber, red onion, almonds, and feta cheese together in a bowl.
  • Beat cream, olive oil, and poppy seeds in a bowl using an electric mixer until thickened. Stir dressing into salad; refrigerate until flavors blend, 2 hours to overnight.

Nutrition Facts : Calories 214 calories, Carbohydrate 18.9 g, Cholesterol 26.2 mg, Fat 14.3 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 5.3 g, Sodium 191.8 mg, Sugar 14.4 g

Tips for a Refreshing Honeydew Walnut Salad

  • Choose ripe honeydew melon: A ripe honeydew melon should have a creamy white or pale green color, and it should feel slightly soft when pressed.
  • Use fresh walnuts: Fresh walnuts have a sweeter, more delicate flavor than walnuts that have been stored for a long time. If you can't find fresh walnuts, you can use toasted walnuts instead.
  • Make the dressing ahead of time: The dressing for this salad can be made up to two days ahead of time. This will give the flavors time to meld.
  • Chill the salad before serving: This salad is best served chilled. You can chill it for at least 30 minutes before serving, or you can make it ahead of time and chill it overnight.

Conclusion

Honeydew walnut salad is a refreshing and flavorful salad that is perfect for a summer lunch or dinner. It is also a healthy salad, as it is packed with vitamins, minerals, and antioxidants. If you are looking for a delicious and healthy salad to add to your menu, honeydew walnut salad is a great option.

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