Spinach and Melon Salad with Honey Citrus Vinaigrette

  • Yield: 6 servings


Mapel Pecans
1/4cup pecan halves
1tablespoon pure maple syrup
Honey Citrus Vinaigrette:
2tablespoons honey
1tablespoon balsamic vinegar
1tablespoon canola oil
2tablespoons orange juice
1tablespoon lime juice
Salt and pepper to taste
dash hot sauce
1 (6-ounce) package fresh baby spinach
1cup cubed seeded watermelon
1cup cubed cantaloupe
1small cucumber, peeled and thinly sliced
1/2cup thin red onion slices, halved
Honey Citrus Vinaigrette (recipe below)
Maple Pecans (optional, recipe below)


  1.  Preheat oven to 375F. Spray a baking sheet with nonstick spray.
  2. Mix pecans and syrup in a small bowl. Spread across pan and bake 10 minutes, or until toasty brown.
  3. Whisk together vinaigrette ingredients in a small bowl.
  4. Combine all ingredients in a large salad bowl and toss with pecans and dressing.


Nutritional Info *per serving

  • Calories 117
  • Fat 6g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 29mg
  • Carbohydrate 17g
  • Fiber 1g
  • Sugars 13g
  • Protein 2g