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Grape Salad with Walnuts & Poppyseed Dressing

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5 from 5 reviews

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x


This refreshingly simple grape salad with walnuts features fresh leafy greens covered in a tangy sweet poppyseed dressing.



For the poppyseed dressing

  • 2 tablespoons fresh lemon juice
  • 2 tablespoons honey or maple syrup
  • 1/2 tablespoon poppy seeds
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 6 tablespoons olive oil

For the grape salad

  • 8 cups salad greens
  • 1 bunch grapes
  • ½ cup walnuts


  1. In a medium bowl, whisk together the lemon juice, honey or maple syrup, poppy seeds, Dijon mustard, and kosher salt. Then gradually whisk in the olive oil, 1 tablespoon at a time, until a creamy emulsion forms.
  2. Wash the salad greens. Wash the grapes and cut them in half.
  3. In a dry skillet, toast the walnuts over low heat, stirring frequently, until browned and fragrant, about 5 minutes.
  4. To serve, place greens on a plate or bowl; top with grapes and toasted walnuts. Drizzle with poppyseed dressing. Any extra dressing stores in the refrigerator for up to 2 weeks.
  • Category: Salad
  • Method: Raw
  • Cuisine: American