Grilled Melon Basil Mozzarella Spiral Salad

Grilled Melon Basil Mozzarella Spiral Salad

  • Yield: 2-4 Servings
  • Prep Time: 5 min
  • Cook Time: 15 min
  • Total Time: 20 min
Ingredients:

For the Garlic Balsamic Vinaigrette Dressing
  • 1/4 cup Extra Virgin Olive Oil
  • 3 tbsp Balsamic Vinegar
  • 3 Cloves Garlic, grated
  • 1 tsp Brown sugar
  • Salt & pepper to taste
  • Red Pepper flakes to taste
For the Noodle Salad
  • 1 Package Chickapea Spirals
  • 1 small Cantaloupe Melon, cut into cubes
  • 1 cup Cherry tomatoes, sliced in half
  • 1 cup Dairy-free Mozzarella balls
  • Handful of basil
Instructions: 

For the Garlic Balsamic Vinaigrette
  1. In a small resealable jar, whisk together all the dressing ingredients. Cover and store in the fridge until ready to use.
For the Noodle Salad
  1. Prepare the Chickapea Spirals to package specifications. Once the spirals are cooked, drain and rinse with cool water. Place in a colander and set aside until ready to use.
  2. Preheat a grill stove or place a grill pan over high heat. Oil the pan with olive oil, and heat until sizzling. Add the cubed cantaloupe, and grill for 5 minutes, or until char marks appear and the edges are golden. Set the cantaloupe aside to cool.
  3. To assemble the salad, toss together the pasta spirals, cherry tomatoes, dairy-free mozzarella balls, grilled cantaloupe, and the garlic balsamic vinaigrette. Garnish with basil.
  4. Enjoy!
Notes: 
  • For a non-vegan dressing, DF mozzarella can be subbed with real cheese, and honey can be added to the dressing instead of brown sugar.