Melon and Fresh Herb Salad with Savory Granola

This dish is a total chameleon. It would be lovely on any brunch menu, but I can also see it pairing perfectly with pre-dinner cocktails as well. Especially if you add a little salty cheese to the mix.

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 cantaloupe and honeydew melons

1/2 cup torn fresh basil leaves


Preheat oven to 350°. Line a baking sheet with parchment paper. 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.


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.

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.