Grape, Walnut, and Romaine Salad

The sweet bursts of grape and toasty crunch of walnuts pair well in this chopped salad.

Serves 4


  • 3/4 cup walnut halves
  • 1 large head of romaine lettuce
  • 2 cups red or green seedless grapes, halved
  • 1 tablespoon olive oil
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1/4 cup balsamic vinegar
  • 1/4 cup crumbled blue cheese


  1. Heat a sauté pan on medium high and cook walnuts about 1-2 minutes, stirring
    occasionally, until toasted.
  2. Separate romaine leaves, wash, and chop into bite-sized pieces. Place in large bowl with grapes and toasted walnuts.
  3. Whisk together remaining dressing ingredients, pour over salad, and toss.
  4. Top with optional crumbled blue cheese and serve immediately.