Cantaloupe and Arugula Salad

Servings: 4


  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon honey

  • 1/2 teaspoon poppy seeds

  • 1/8 teaspoon sea salt

  • 1/8 teaspoon freshly ground black pepper

  • 1 medium cantaloupe

  • 2 cups arugula, washed, dried, & torn

  • 1/4 cup red onion, finely diced


Dressing: Combine olive oil, lemon juice, honey, poppy seeds, salt, and pepper in a small glass jar. Set aside to allow flavors to blend.

Cantaloupe: 1. Wash the outside of the cantaloupe thoroughly.

2. Slice in half, remove seeds, then cut into wedges.

3. Continue slicing down to the rind to create chunks, then slide a sharp knife underneath the chunks to remove the rind. Place chunks in a salad bowl.

4. Add the arugula leaves and red onion.

5. Toss with dressing just prior to serving.


Partially situated in the Blawenburg Historic District of Montgomery Township, NJ, the farm and its environs have a rich agricultural history.


324 Mountain View Road
Skillman, New Jersey 08558​​

(609) 429-0599

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