Spinach Cantaloupe Salad Recipe

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Spinach Cantaloupe Salad

as prepared by Chef Chris Shepley of The Vintage House Restaurant at Messina Hof Winery
Course Salad
Cuisine American
Servings 2


  • 4 cups  baby spinach
  • 1 cup   cantaloupe diced
  • cup  avocado diced
  • 1/2 cup   fresh red bell pepper diced
  • tbsp  Messina Hof Jalopeno Blush Jelly
  • 1 1/2 tsp   rice wine vineagar
  • 3 tsp   vegetable oil
  • 1 clove   fresh shallot minced
  • salt & pepper to taste


  • Divide the spinach between two plates
  • Divide the cantaloupe/ avocado/ red bell peppers and sprinkle over the spinach
  • Sprinkle the mint over the salad
  • In a small bowl whisk, together the jalapeno jelly, vinegar, oil, shallot, and salt and pepper
  • Drizzle over the salad and serve


Executive Chef Chris Shepley of The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce in his recipes. He conducts Cooking Parties with the Chef on the third Sunday of each month at Messina Hof.

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