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Melon Salad with Savory Granola

Photo: Neil Dacosta

Hands-on time 15 mins
Total time 35 mins
Yield

Serves 8

Heirloom Charentais melons have smooth, gray-green skin and bright orange flesh that is supersweet and fragrant. For a substitute you can use a combination of honeydew melon and cantaloupe.

Ingredients

  • Cooking spray
  • 1/2 teaspoon kosher salt
  • 1 egg white
  • 1/2 cup sunflower seed kernels
  • 1/4 cup old-fashioned rolled oats
  • 2 tablespoons sesame seeds
  • 1 tablespoon sugar
  • 1 1/2 teaspoons fennel seeds
  • 1 teaspoon chili powder
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon honey
  • 8 cups sliced Charentais melon, or cantaloupe and honeydew melons
  • 1/2 cup torn fresh basil leaves

Nutrition Information

  • calories 176
  • fat 9.8 g
  • satfat 1.1 g
  • monofat 4.8 g
  • polyfat 3 g
  • protein 5 g
  • carbohydrate 20 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 160 mg
  • calcium 56 mg

How to Make It

  1. Preheat oven to 350°.

  2. Line a baking sheet with parchment paper; coat with cooking spray. Combine salt and egg white in a medium bowl, stirring with a whisk until frothy. Add sunflower seeds and next 5 ingredients (through chili powder); stir to coat. Spread mixture in an even layer on prepared baking sheet. Bake at 350° for 15 minutes, stirring once after 10 minutes. Cool granola completely.

  3. Combine oil, vinegar, and honey in a small bowl, stirring with a whisk. Place about 1 cup melon on each of 8 small plates. Top each serving with 1 1/2 teaspoons vinegar mixture, 1 1/2 tablespoons granola, and 1 tablespoon basil.