Cantaloupe, cut into bite-sized chunks; ¼ medium
Honeydew, cut into bite-sized chunks; ¼ medium
Arugula, washed and dried; 4 cups
Hazelnuts, toasted and coarsely chopped; 2 tbsp
Sunflower Seeds, toasted; 1 tbsp
Dried Cranberries; 1 tbsp
Feta Cheese, crumbled; 100 g
Foodhall’s Herbed Hazelnut Vinaigrette; ½ – ¾ cup
- Gently mix the melons, arugula and cranberries in a big bowl.
- Shake the dressing very well and toss with the salad.
- Empty the salad in a serving bowl. Toss in the nuts and seeds.
- Generously sprinkle with crumbled feta and mix gently. Serve chilled.