10 minutes
Cook Time
10 minutes
Cooking Level


  • 2 Pure Flavor® Solara® Mini Melons
  • 1 leek, sliced
  • 2 cups Brussels sprouts, shredded
  • ¼ cup dried cranberries
  • 4 tbsp olive oil
  • 2 tbsp coconut oil, divided
  • 2 tbsp pumpkin seeds
  • 2 tbsp apple cider vinegar
  • 2 tbsp lemon juice
  • 1 tbsp sugar substitute
  • 2 tsp garlic, minced
  • ½ tsp fresh thyme
  • Salt & pepper, to taste


Step 1

Halve the melons and scoop out the seeds.

Step 2

Using a spoon, scoop out the flesh, set the melon bowls aside, and dice the scooped melon.

Step 3

In a small bowl, combine the olive oil, apple cider vinegar, lemon juice, and sugar. Set aside.

Step 4

In a large skillet, sauté leeks with 1 tablespoon of coconut oil over medium-low heat for 5 minutes until the leeks are soft.

Step 5

Add garlic, thyme, Brussels sprouts, and remaining coconut oil. Cook for another 5 minutes.

Step 6

Reduce the heat to low and add the reserved dressing mixture. Remove from heat after completely mixing.

Step 7

Toss in diced melon, pumpkin seeds, and cranberries, and season with salt & pepper, to taste. Transfer to melon bowls and enjoy.