Ingredients:
2 Tbsp olive oil
1 Tbsp apple cider vinegar
1 Tbsp fresh ginger minced
1 Tbsp fresh thyme
1 tsp minced scotch bonnet chile or chile with heat of your choice
1/4 tsp ground allspice
2 scallions/green onions, chopped
2 garlic cloves, minced
1 cantaloupe peeled, deseeded and chopped
1 cucumber peeled and chopped
1 c cherries, pitted and halved
salt and pepper

​Directions:
Stir olive oil, cider vinegar, minced fresh ginger and thyme, chile, allspice, scallions and garlic in a large bowl, mix well. 

Add cantaloupe, cucumber and cherries; toss. Season with salt and pepper.

https://www.foodnetwork.com/recipes/food-network-kitchen/spicy-cantaloupe-cucumber-salad-5313049

INGREDIENTS
3 large beets
1 tbsp. olive oil
Salt and ground black pepper to taste
1 bunch fresh kale, cut into bite-sized pieces
1/2 cup chopped cashews
1/4 cup dried cherries
2 tbsp. golden raisins
1/2 cup apple cider
1/2 lemon, juiced
1 tbsp. apple cider vinegar
2 tbsp. olive oil, or more to taste
 
DIRECTIONS
Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil.
 
Trim roots and stems from beets.  Coat beets with 1 tablespoon olive oil and sprinkle with salt and  black pepper.  Place beets onto prepared baking sheet.
 
Roast beets for 30 minutes; turn beets over and continue roasting until tender, 30 minutes to 1 hour more.  Let beets cool.  Peel skins from beets and cut into 1-inch cubes.  Toss cooked beets with kale, cashews, dried cherries and golden raisins in a large salad bowl.
 
Whisk apple cider, lemon juice, Dijon mustard, garlic, and cider vinegar in a bowl.  Slowly drizzle 2 tablespoons olive oil into apple cider mixture, whisking constantly, until dressing is combined.  Pour dressing over salad and toss to coat.  Refrigerate at least 1 hour for flavors to blend before serving.